Grilled Flank Steak w/ Bleu Cheese

Nutrition Facts

Serving Size 3 OZ

Calories 219

Calories from Fat 13.2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 8g

12%

Sat. Fat 3.6g

- - -%

Trans Fat 0g

Cholesterol 56.4mg

- - -%

Sodium 807.2mg

35%

Amount/Serving

%DV*

Tot. Carb. 16.5g

Dietary Fiber 0.4g

Sugars 14g

Includes 13.2g Added Sugars

Protein 18.3g

Vitamin D - 0mcg - 0%

Calcium - 45.3mg - 5%

Iron - 1.1mg - 14%

Potassium - 203.7mg - 4%

INGREDIENTS: BEEF FLANK STEAK, HOISIN SAUCE (sugar, water, fermented soybean paste (water, salt, soybeans, wheat flour), salt, modified corn starch, contains less than 2% of sweet potato powder, sesame paste, caramel color, spices, dehydrated garlic, salted chili peppers (chili peppers, salt), acetic acid, fd&c red no. 40. contains soybeans, wheat, and sesame. ), BLEU CHEESE (blue cheese (pasteurized milk, cheese cultures, salt, enzymes, penicillium roqueforti), powdered cellulose(to prevent caking), natamycin (a natural mold inhibitor) contains: milk ), BROWN SUGAR (sugar, molasses), RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), GARLIC PEELED, SWEET CHILI SAUCE (sugar, water, pickled red chili, distilled vinegar, garlic, salt, stabilizer: xanthan gum )

ALLERGENS: Milk, Wheat, Soybeans, Gluten, Sesame

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.