Best Sweet And Spicy Steak Recipes

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SWEET AND SPICY GRILLED FLANK STEAK



Sweet and Spicy Grilled Flank Steak image

There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.

Provided by Melissa Clark

Categories     dinner, weekday, weeknight, steaks and chops, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons coarsely chopped scallions
1 tablespoon peeled and finely chopped ginger
1 fresh jalapeño, seeded if desired, coarsely chopped
2 garlic cloves, finely chopped
1 tablespoon light brown sugar
Zest of 1/2 lime
2 teaspoons lime juice
1 teaspoon sriracha or other hot sauce (or to taste)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse kosher salt
1 1/2 pounds flank steak

Steps:

  • In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
  • Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
  • When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams

SWEET AND SPICY HAM STEAK



Sweet and Spicy Ham Steak image

Apricot juice and preserves combine with spicy salsa for this tasty and easy to prepare ham steak dinner. Great for chicken, too!

Provided by tea and honey

Categories     Main Dish Recipes     Pork     Ham     Brown Sugar

Time 20m

Yield 4

Number Of Ingredients 7

cooking spray
1 (2 pound) bone-in ham steak
½ cup chunky salsa
⅓ cup apricot nectar
¼ cup apricot preserves
1 tablespoon brown sugar
1 teaspoon taco seasoning

Steps:

  • Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
  • Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
  • Transfer ham steak to a platter and cover with sauce.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 21.8 g, Cholesterol 102.2 mg, Fat 9.8 g, Fiber 0.7 g, Protein 45.1 g, SaturatedFat 3.3 g, Sodium 3139.1 mg, Sugar 16 g

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS



Sweet and Spicy Flank Steak Fajitas with Peppers and Onions image

A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

SWEET AND SPICY SKIRT STEAK WITH MANGO SALSA



Sweet and Spicy Skirt Steak with Mango Salsa image

Grill skirt steak coated with a brown sugar-chipotle rub and serve it with a mango-habanero salsa.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons packed light brown sugar
Pinch of chipotle chile powder
Kosher salt and freshly ground black pepper
1 pound skirt steak, trimmed and cut into 4 equal portions
1 clove garlic
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon olive oil, plus more for oiling the grill grates
1 habanero chile, stemmed, seeded, and finely chopped
1 ripe mango, peeled, seeded and diced (about 1 1/4 cups)
2 limes, 1 juiced and 1 cut into wedges
2 scallions, thinly sliced

Steps:

  • Preheat a grill to high heat.
  • Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes.
  • While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
  • Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET AND SPICY MARINADE FOR STEAK



Sweet and Spicy Marinade for Steak image

This marinade is perfect with filet mignon, flank steak, and New York strip, but is especially good to jazz up your flat iron. You'll have perfect flavor in only 30 minutes!

Provided by cookie

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 6

Number Of Ingredients 10

3 tablespoons honey
3 tablespoons Worcestershire sauce
¼ teaspoon vanilla extract
1 teaspoon cumin
1 tablespoon hickory-flavored liquid smoke
1 tablespoon olive oil
1 teaspoon minced onion
1 teaspoon garlic powder
1 teaspoon balsamic vinegar
salt to taste

Steps:

  • Whisk together the honey, Worcestershire sauce, vanilla extract, cumin, liquid smoke, olive oil, onion, garlic powder, balsamic vinegar, and salt in a small bowl. Pour marinade over steaks at least 30 minutes before you cook them using your preferred method.

Nutrition Facts : Calories 82.6 calories, Carbohydrate 11 g, Fat 4.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 84.7 mg, Sugar 9.8 g

SWEET-AND-SPICY CHICKEN AND STEAK TACO BAR



Sweet-and-Spicy Chicken and Steak Taco Bar image

This great summer party spread takes surprisingly little time to put together and gives guests plenty of ways to personalize their tacos. Chicken thighs and skirt steak get flavor from a chipotle marinade and cook in under 10 minutes. The corn for the relish, a spoonable version of the popular Mexican street food elote, also gets a quick char on the grill; the other toppings need no cooking.

Provided by Food Network Kitchen

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 23

1 to 2 chipotles in adobo sauce, plus 1 to 2 tablespoons of the sauce
1/2 cup fresh orange juice
1/4 cup cider vinegar
1/4 cup dark brown sugar
1/4 cup vegetable oil
Kosher salt
1 pound boneless skinless chicken thighs (4 to 5 pieces)
1 pound skirt steak
2 tablespoons vegetable oil, plus more for oiling the grill grates
4 ears corn, shucked
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan
1/4 cup loosely-packed cilantro leaves
24 soft corn tortillas
2 cups shredded Monterey Jack
2 avocados, diced
2 limes, cut into 8 wedges each
1 cup thinly-sliced red radishes
2 cups prepared pico de gallo or salsa

Steps:

  • For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour.
  • For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.
  • Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside.
  • For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
  • Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.

SWEET AND SPICY FLANK STEAK FAJITAS WITH CORN AND MUSHROOMS



Sweet and Spicy Flank Steak Fajitas with Corn and Mushrooms image

Flank steak is first marinated in a jalapeno-honey sauce and then grilled and combined with corn and mushrooms for a tasty fajita filling.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
1 tablespoon vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
1 lime, juiced
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced pickled jalapenos, salsa, shredded pepper Jack cheese

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

SWEET AND SPICY STEAK MARINADE



Sweet and Spicy Steak Marinade image

Make and share this Sweet and Spicy Steak Marinade recipe from Food.com.

Provided by ily333

Categories     < 15 Mins

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons brown sugar
2 tablespoons pickled jalapeno juice
1/3 cup Worcestershire sauce
1 garlic clove (minced)
1 teaspoon dried red pepper flakes
1 tablespoon red wine vinegar

Steps:

  • Mix all ingredients in a bowl until sugar is desolved.
  • Pour mixture in a ziploc bag and add meat.
  • Seal and let marinate for at least 30 minutes.

Nutrition Facts : Calories 85.2, Sodium 454.5, Carbohydrate 22.9, Fiber 0.1, Sugar 17.9, Protein 0.1

SWEET AND SPICY FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI



Sweet and Spicy Flank Steak Fajitas with Squash and Zucchini image

Build fajitas with sweet and spicy grilled flank steak and a squash-tomato-scallion saute.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped cilantro
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, crumbled cotija, sour cream, lime wedges, tomatillo salsa, chopped scallions

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

SWEET AND SPICY STEAK FAJITAS WITH CORN AND MUSHROOMS



Sweet and Spicy Steak Fajitas with Corn and Mushrooms image

Add fresh lime juice to the jalapeno-honey marinade for the steak.

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1/3 cup vegetable oil, plus more for oiling the grill grates
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon fresh thyme leaves
6 garlic cloves, smashed
2 jalapenos, (seeds removed for less heat)
Kosher salt and freshly ground black pepper
1 1/2 pounds skirt steak
1 tablespoon vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
Juice of 1 lime
For Serving: Warm tortillas, guacamole, shredded pepper jack cheese, sliced pickled jalapeno, chopped red onion, salsa and sour cream

Steps:

  • For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the skirt steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Brush the grill grates with oil. Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET AND SPICY HOISIN STEAK WITH GREEN BEANS



Sweet and Spicy Hoisin Steak with Green Beans image

Add Asian flair to your next steak dinner with this piquant sauce. Cascadian Farm organic whole petite green beans pair well with steak for a satisfying side dish.

Provided by Inspired Taste

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

4 beef top loin steaks (New York, Kansas City or strip steaks) 6 oz each (1 inch thick)
1/4 cup hoisin sauce
1 teaspoon reduced-sodium soy sauce
1 to 2 teaspoons Sriracha sauce
1 tablespoon vegetable oil
1 box (8 oz) Cascadian Farm® organic whole petite green beans
1 teaspoon toasted sesame oil
1 to 2 tablespoons fresh lime juice (1 medium)
1/4 cup salted dry-roasted peanuts, chopped

Steps:

  • Heat oven to 375°F. Let steaks stand at room temperature 10 minutes. Meanwhile, stir together hoisin sauce, soy sauce and 1 teaspoon of the Sriracha sauce. Taste for spiciness; adjust with more Sriracha sauce if desired.
  • Reserve half of sauce mixture; rub remaining half over steaks.
  • Heat ovenproof skillet over medium-high heat. Add vegetable oil to skillet. Add steaks; cook 2 to 3 minutes on each side or until browned.
  • Place skillet in oven; roast 5 to 10 minutes or to desired doneness. Meanwhile, microwave green beans as directed on box. Drain; place in bowl. Add sesame oil and half of lime juice; toss gently to coat.
  • Serve steak drizzled with reserved sauce mixture. Sprinkle steak and green beans with remaining half of lime juice. Top with peanuts.

Nutrition Facts : ServingSize 1 Serving

SWEET AND SPICY STEAK



Sweet and Spicy Steak image

The flavors of molasses and cayenne pepper blend beautifully in this steak stir-fry.-Marie Walter, Kaycee, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

3 bunches green onions with tops
1-1/2 pounds beef top sirloin steak, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1/2 cup molasses
1 teaspoon salt
1/4 teaspoon cayenne pepper
Hot cooked rice

Steps:

  • Cut onions into 3-in. pieces; cut white portion in half lengthwise. Set aside. , In a large skillet or wok, stir-fry beef in oil for 4-5 minutes. Add onions, molasses, salt and cayenne. Stir-fry for 5 minutes or until heated through. Serve over rice.

Nutrition Facts : Calories 255 calories, Fat 8g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 460mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 2g fiber), Protein 23g protein.

SWEET-AND-SPICY STEAK



Sweet-and-Spicy Steak image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons coarsely ground pepper
1 tablespoon ancho chile powder
1 tablespoon kosher salt
6 tablespoons dijon mustard
1/4 cup honey
2 tablespoons horseradish, drained
6 fresh mint leaves, finely chopped
Kosher salt and freshly ground pepper

Steps:

  • Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
  • Whisk all of the ingredients in a bowl.
  • Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

SPICY SWEET CUBED STEAK AND ONIONS



Spicy Sweet Cubed Steak and Onions image

Gives boring cubed steak a little Mexican twist. This recipe is designed for beef round sirloin tip center steaks but works great with cubed steaks, cooking time will be less if using cubed steak.

Provided by Firems911

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 beef round sirloin steaks, cut 1 inch thick (about 8 oz each)
1 tablespoon butter
2 cups sweet onions, thinly sliced
2 tablespoons brown sugar
2 teaspoons hot chili powder
salt, as desired
pepper, as desired

Steps:

  • Melt butter in large non-stick skillet over medium heat.
  • Add onions; cook 5 to 6 minutes or until crisp-tender, stirring occasionally. Season with salt and pepper, as desired.
  • Remove from skillet and set aside.
  • Combine brown sugar and chili powder; press evenly onto beef steaks.
  • Place steaks in same skillet over medium heat; cook 14 to 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
  • Remove steaks and keep warm.
  • Return onions to skillet. Cook and stir 1 to 2 minutes or until heated through and browned bits attached to the bottom of the skillet are dissolved.
  • Carve steaks into thin slices and season with salt and pepper, as desired.
  • Serve with onions.

Nutrition Facts : Calories 698.5, Fat 41.8, SaturatedFat 17.5, Cholesterol 235.6, Sodium 210.7, Carbohydrate 14.9, Fiber 1.8, Sugar 10.2, Protein 62.8

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