Beef Burke-y Recipe


Nutrition

Cal/Serving: 170
Daily Value: 8%
Servings: 20

Low-Carb
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat11g18%
Saturated5g25%
Trans1g0%
Carbs7g2%
Fiber0g1%
Sugars5g0%
Protein11g21%
Cholesterol39mg13%
Sodium149mg6%
Calcium26mg3%
Magnesium33mg8%
Potassium259mg7%
Iron2mg9%
Zinc3mg18%
Phosphorus77mg11%
Vitamin A59IU1%
Vitamin C0mg0%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg8%
Niacin (B3)3mg14%
Vitamin B60mg14%
Folic Acid (B9)2µg0%
Vitamin B121µg17%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Thinkstock/iStockphoto

Beef Burke-y is my own take on beef jerky. It’s a man’s snack, perfect for a football game, and I bet you didn’t realize how easy it is to make. This is great to make ahead of time just to have lying around the house

INGREDIENTS

  • Two 20-ounce dry-aged rib-eye steaks, about 1-1 1/2 inches thick
  • 1 teaspoon black pepper
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1 teaspoon ground fennel seed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ancho chile powder
  • 1 teaspoon ground cumin
  • 1/2 cup molasses

DIRECTIONS

Cut the steaks into 1/8-inch thick strips and toss with the remaining ingredients (except the molasses) in a bowl. 

Brush on the molasses; then place into a dehydrator at 150 degrees for 10-12 hours. Remove and serve.

Recipe Details

Servings: 20

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