Chili-Rubbed Flank Steak

Nutrition Facts

Serving Size 3 OZ

Calories 198

Calories from Fat 0.3

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

Amount/Serving

%DV*

Total Fat 8.4g

13%

Sat. Fat 2.9g

- - -%

Trans Fat 0g

Cholesterol 55.1mg

- - -%

Sodium 367.7mg

16%

Amount/Serving

%DV*

Tot. Carb. 9.9g

Dietary Fiber 0.4g

Sugars 7g

Includes 0.3g Added Sugars

Protein 19.5g

Vitamin D - 0mcg - 0%

Calcium - 24.9mg - 2%

Iron - 1.6mg - 20%

Potassium - 270.2mg - 6%

INGREDIENTS: BEEF FLANK STEAK, Orange Lime Marinade (ORANGE JUICE CONCENTRATE (concentrated orange juice), LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), CORN OIL (corn oil ), GARLIC PEELED, BLACK PEPPER (black pepper)), Ancho Chipotle Rub (ANCHO CHILE FLAVOR CONCENTRATE (dehydrated vegetables (ancho chile, onion and garlic), salt, maltodextrin, sugar, dextrose, yeast, food starch - modified, spices, olive oil, safflower oil, natural flavors, disodium inosinate, disodium guanylate, natural flavor, and caramel color. contains no meat, dairy, or egg products.), CHIPOTLE FLAVOR CONCENTRATE (dehydrated vegetables (chipotle chile, garlic, onion, carrot, and celery), maltodextrin, salt, sugar, dextrose, food starch – modified, yeast extract, spices, olive oil, sunflower oil, corn starch, white distilled vinegar, natural smoke flavor, disodium inosinate, and disodium guanylate. plant-based - contains no animal products.), KOSHER SALT (salt, yellow prussiate of soda))

ALLERGENS:

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.