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Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours. 2. Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes.
Add sliced steak and drizzle with green sauce and sprinkle with more Tajín if desired. Per serving: About 570 cal, 28.5 g fat (8 g sat), 76 mg chol, 726 mg sodium, 48 g carb, 9 g fiber, 5 g sugar ...
According to the CEO officer of Brinker International, Chili’s parent company, the dish consisting of three appetizers and three sauces accounted for 40% of Chili’s sales growth last quarter.
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Steak 'n Shake continued to expand throughout Illinois following Belt's death on August 20, 1954. [1] Ownership passing through many hands, including Gus's wife Edith, who ran the chain until 1969; Longchamps, Inc., an East Coast steakhouse company that owned the chain from 1969 [8] to 1971; [9] and Indianapolis-based Franklin Corporation, led by Robert Cronin, author of Selling Steakburgers ...
The term size for a chili burger arguably derives from the portion size of the chili used at Ptomaine Tommy's. [ 1 ] [ 7 ] Ptomaine Tommy "had two ladles, a large and a small" [ 3 ] with which to serve his chili, whether smothered on top of the burger or in a bowl; [ 3 ] originally the ordering lingo used by his patrons was "hamburger size" [ 3 ...
Chili con carne [a] (Spanish: [ˈtʃili koŋ ˈkaɾne] lit. ' chili with meat '), [1] often shortened to chili, is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. [2] Other seasonings may include garlic, onions, and cumin.
Combine all the ingredients in a blender with 2 tablespoons of water. Blend until smooth, adding more water a tablespoon at a time if too thick. Transfer to a sealed container and set aside. Salsa ...