Beef Burke-y

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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

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

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.

Nutrition

Calories per serving:

170 calories

Dietary restrictions:

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, No Oil Added

Daily value:

8%

Servings:

20
  • Fat 11g 18%
  • Carbs 7g 2%
  • Saturated 5g 25%
  • Fiber 0g 1%
  • Trans 1g
  • Sugars 6g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 11g 21%
  • Cholesterol 39mg 13%
  • Sodium 150mg 6%
  • Calcium 26mg 3%
  • Magnesium 33mg 8%
  • Potassium 259mg 7%
  • Iron 2mg 9%
  • Zinc 3mg 18%
  • Phosphorus 77mg 11%
  • Vitamin A 5µg 1%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 2µg 0%
  • Vitamin B12 1µg 17%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 1µg 1%
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