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20 Easy Steak Recipes That Are Healthy and Delicious

Many folks reserve steak for fancy date nights or restaurant meals. But as these recipes prove, steak pairs well with much more than glowing candles and well-pressed tablecloths.

And contrary to its reputation, it’s not all that hard to prepare.

Read through the recipes on this list, and you’ll see that steak can be dressed up, dressed down, and/or plated with interesting accompaniments—think beer marinade, green bean chimichurri, creamy tomato sauce, cranberry glaze, or cauliflower mash.

In all cases, the recipes are easy enough for anyone with half a brain and a sharp steak knife to make. And the end results are absolutely delicious.

So have yourself a high-protein meal any night of the week—no candlesticks or dinner reservations required.  

Enjoy!

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Steak Veggie Rolls

Serves 4

When you’re starving, forget about flatbreads and lettuce wraps. What you need is meat. In this recipe, steak holds everything together – both figuratively and literally.

Pick up a skirt steak, which is thin enough to wrap around a selection of veggies like asparagus, zucchini, and bell pepper. Once you try this method, it might come in handy for other fillings like falafel or a banh mi-style mix of pickles and fresh veggies.

Nutrition Facts (Per Serving)

545

Calories

62 g

Protein

11 g

Carbs

26 g

Fat

Ingredients

Steak Rolls:

2 lbs. skirt steak, sliced into thin strips

1 carrot, cut into thin strips

1 bell pepper, cut into thin strips

1/2 zucchini, cut into thin strips

5 green onions, cut into thin strips

2 cloves garlic, minced

1/2 tsp. dried oregano

1/2 tsp. dried basil

Olive oil cooking spray

Sea salt and freshly ground black pepper to taste

 

Balsamic Glaze:

1 Tbsp. ghee (or oil)

2 Tbsp. shallots, finely chopped

1/4 cup balsamic vinegar

1 Tbsp. pure honey

1/4 cup beef stock

Sea salt and freshly ground black pepper to taste

Get the Recipe

Steak with Fresh Green Apple Chutney

Serves 4

A great cut of meat just needs a little salt and pepper to taste amazing. So skip the marinade, and serve it with a sauce instead.

Not only are you going to get that juicy steak on the table faster, but with a topping like this, carnivores can adjust how much of the additional flavors to have in each bite.

And you’ll want leftovers because this green apple chutney is going to be delicious with any meat, like flank steak, pork loin, or chicken breast. Extra sauce will keep for two or three days in the fridge.

Nutrition Facts (Per Serving)

33

Calories

1 g

Protein

9 g

Carbs

0 g

Fat

Ingredients

1 granny smith apple, cored and chopped

1 Tbsp. water

2 tsp. grated fresh ginger

2 cloves garlic, chopped

1–2 serrano peppers (depending on heat preferences)

1/4 tsp. brown sugar

1 tsp. salt

2 big handfuls cilantro

Juice of 1 lime

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Grilled Strip Steaks with Green Bean Chimichurri

Serves 4

Chimichurri is an Argentinian condiment made from fresh parsley, garlic, and oregano. Designed to enhance the flavor of grilled meats, there’s no way steak sauce or Worcestershire can compete when they often overpower the beef.

Green beans, also originating from South America, make a great addition to this parsley-cilantro chimichurri. Since this whole recipe makes a massive serving, you may want to split each steak between two people.

Nutrition Facts (Per Serving)

982

Calories

79 g

Protein

4 g

Carbs

73 g

Fat

Ingredients

Chimichurri is an Argentinian condiment made from fresh parsley, garlic, and oregano.

Designed to enhance the flavor of grilled meats, there’s no way steak sauce or Worcestershire can compete when they often overpower the beef.

Green beans, also originating from South America, make a great addition to this parsley-cilantro chimichurri. Since this whole recipe makes a massive serving, you may want to split each steak between two people.

Get the Recipe

Cranberry Glazed Tri Tip Roast

Serves 4

Tired of turkey for Thanksgiving? Try something different by serving this cranberry steak instead.

Well, a tri tip roast is more like an oversized steak – technically the bottom sirloin cut – and when purchased whole, it can be cooked into an incredible steak roast. That’s what makes this a decadent holiday entrée, good enough to bump the usual turkey or ham off the table.

The tri tip is extra-special with this fresh cranberry glaze, and you might want to double the recipe for that since it’s as good with dessert as it is on the dinner table.

Nutrition Facts (Per Serving)

1016

Calories

92 g

Protein

62 g

Carbs

36 g

Fat

Ingredients

Roast:

3 lb. tri-tip roast

3 Tbsp. coarse sea salt

3 Tbsp. freshly ground black pepper

2 Tbsp. extra-virgin olive oil

 

If Smoking:

2 Tbsp. green tea

1/2 cup white rice

1 1/2 cups oak smoking chips, finely chopped

 

Cranberry Glaze:

1 cup orange juice

2 cups sugar

12 oz. fresh cranberries

1 cup Chambord black raspberry liqueur

Zest of 1 orange

1 tsp. freshly ground black pepper

1 tsp. ground nutmeg

1 cup cranberry juice

Get the Recipe

Black & Blue Steak Wraps

Serves 2

Don’t have precooked steak for a quick lunch? You can still get a couple wraps ready to eat in under a half hour. A thinly sliced strip steak won’t take long to cook in a skillet – about 3 minutes per side for medium-rare.

Instead of taking time to marinade, the meat gets coated in a blackened Cajun steak seasoning. And with flavorful blue cheese and balsamic vinaigrette, you won’t need more than simple veggies and greens to round out this steak wrap.

Nutrition Facts (Per Serving)

393

Calories

38 g

Protein

27 g

Carbs

19 g

Fat

Ingredients

6 oz. lean flank steak, trimmed of fat, cut into thin strips

2 tsp. blackened Cajun seasoning

1 tsp. canola oil

2 light original flatbreads

2 large leaves lettuce, torn

4 grape tomatoes, sliced

1 oz. crumbled blue cheese

2 Tbsp. light balsamic vinaigrette

Get the Recipe

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Steak & Guinness Stew with White Cheddar Cauliflower Mash

Serves 6

Not in the mood to grill steak? You can still enjoy it with a flavorful stew like this one. Steak is the star, responsible for most of the savory flavor as well as the calories.

That’s not always the case for a meat and potatoes meal, but in this one, most of the mashed potatoes have been replaced with cauliflower to reduce carbs and total caloric content.

Nutrition Facts (Per Serving)

407

Calories

36 g

Protein

27 g

Carbs

16 g

Fat

Ingredients

4 slices bacon

1 lb. beef, cut into bite-sized pieces

1 onion, diced

2 cloves garlic, minced

1 Tbsp. chopped thyme

1 can (15 oz.) Guinness draught (or 2 cups beef broth)

2 cups beef broth

1 Tbsp. Worcestershire sauce

1 Tbsp. tomato paste

1 lb. potatoes, cut into bite-sized pieces

2 carrots, cut into bite-sized pieces

8 oz. mushrooms, quartered

Salt and freshly ground black pepper to taste

1 medium head cauliflower, cut into florets

1 Tbsp. butter

1 cup (about 4 oz.) shredded Irish white cheddar

Get the Recipe

Garlic-Lime Skirt Steak with Veggies

Serves 4

Even if you don’t follow a strict paleo diet, it’s great inspiration for an easy dinner like this. Some nights all you need to be well-fed and satisfied is a juicy hunk of meat and grilled veggies.

And this makes a great meal to fall back on when you aren’t in the mood to cook. Skirt steak is ideal for a weeknight because it’s naturally thin, requiring less than 10 minutes to sear in a hot pan.

Nutrition Facts (Per Serving)

441

Calories

47 g

Protein

7 g

Carbs

24 g

Fat

Ingredients

1 1/2 lbs. skirt steak

1 Tbsp. minced garlic

Juice of 1 lime

2 Tbsp. extra-virgin olive oil

Salt and freshly ground black pepper to taste

2 bell peppers

1 zucchini

Lime wedges, to serve

Get the Recipe

Fat-Loss Flank Steak

Serves 4

Steak gets a bad rap for being red meat, which contains more saturated fats than a lean protein like chicken.

But that judgment’s based on an oversimplification because the exact nutrition depends on what cut of steak you choose, as well as where and how the beef was raised.

Look for a lean cut of meat, preferably grass-fed for the greatest nutritional value, and prepare it on the grill or using the broiler to allow the excess fat can drip off.

Nutrition Facts (Per Serving)

158

Calories

23 g

Protein

2 g

Carbs

6 g

Fat

Ingredients

1 Tbsp. Worcestershire sauce, divided

1 1/2 tsp. hot pepper sauce, divided

2 cloves garlic, minced

1 Tbsp. fresh thyme

15 oz. flank steak

2 Tbsp. low-sodium beef broth

Nonstick cooking spray

Get the Recipe

Steak Burrito Bowls

Serves 4

You won’t be tempted to set foot in Chipotle once you learn how to make these burrito bowls at home. It looks like a lot of ingredients, so keep in mind the whole recipe is easier to prepare in separate steps.

First, the steak will need a good rub for Southwestern flavor, so get the spice mix together. You can even make extras so there’s more ready in the pantry for the future.

Then prepare the cilantro lime rice and corn salsa a day ahead, if you prefer, and marinate the steak. After that, all that’s left is to grill the meat and layer all the ingredients into a massive bowl.

Nutrition Facts (Per Serving)

622

Calories

38 g

Protein

59 g

Carbs

27 g

Fat

Ingredients

Steak:

1 chipotle pepper + 1 tsp. adobo sauce

2 1/2 tsp. ancho chile powder

2 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. cayenne pepper

1/2 tsp. onion powder

1 tsp. salt

1 tsp. freshly ground black pepper

3 cloves garlic, peeled

1/4 cup vegetable oil

1 lb. flank steak (or skirt steak)

 

Cilantro Lime Rice:

2 cups cooked brown rice, warm

2 tbsp. fresh lime juice

1 tsp. vegetable oil

2 Tbsp. chopped fresh cilantro

1/4 tsp. salt

 

Corn Salsa:

1 package (12 oz.) frozen sweet corn, defrosted and drained

1 jalapeno, deseeded and chopped

1/2 red onion, finely chopped

1/4 cup chopped fresh cilantro

1 Tbsp. fresh lime juice

1/4 tsp. salt

Get the Recipe

Achiote & Beer Marinated Grilled Steak

Serves 4

For a beautifully seared steak that’ll make everyone at your summer cookout swoon, use this marinade of beer and achiote seasoning.

Also called annatto, ground achiote is known for its bright red color, which will give the grilled meat a mouth-watering appearance.

The flavor of achiote is mild and earthy, so it’s not necessary for this delicious beer-marinated steak. If you can’t hunt down the specialty spice, substitute sweet paprika and a pinch of turmeric.

Nutrition Facts (Per Serving)

691

Calories

66 g

Protein

7 g

Carbs

44 g

Fat

Ingredients

Marinated Steak:

4 thick New York strip steaks (about 10 oz. each)

1 Tbsp. ground achiote (aka annatto)

1/2 Tbsp. garlic powder

1/2 Tbsp. ground cumin

1–2 tsp. chili powder (adjust to taste)

2 Tbsp. fresh lemon or lime juice

1/2 cup beer

Salt and freshly ground black pepper

 

Jalapeno Cilantro Salsa:

4 jalapenos, deseeded and roughly chopped

1 bunch fresh cilantro (about 1 cup)

2 cloves garlic

Juice of 2 limes

1/2 cup extra-virgin olive oil

Salt to taste

Get the Recipe

Aji Panca Nutella Steak Sauce

Serves 4

Adding a chocolate spread like Nutella to a steak recipe might sound crazy, but hear me out on this. You’re getting two flavors in one – hazelnut and chocolate – both of which can enhance the richness of juicy meat. One of the most popular Mexican dishes worldwide includes a sauce full of deep, complex flavors.

That’s mole, which is made from tomatoes, spices, a touch of cocoa powder, and guajillo chiles. This steak recipe just swaps out the red chiles for yellow, but if you can’t find them, use any mild chile peppers in your market.

Nutrition Facts (Per Serving)

363

Calories

32 g

Protein

5 g

Carbs

21 g

Fat

Ingredients

3 Tbsp. salt

1 lb. skirt steak

1 yellow aji panca (amarillo chili)

2 Tbsp. extra-virgin olive oil

1 cup beef stock

1 Tbsp. Nutella

Freshly ground black pepper to taste

1/3 cup dry sherry

1 Tbsp. flour

1 Tbsp. brewed coffee

1 tsp. raw cacao

Pinch of dried oregano

1 tsp. butter

Get the Recipe

Mini Filet Mignons

Serves 30

When you want to serve steak at a dinner party but don’t have the budget for a prime cut, prepare these mini filets as half of a surf ‘n’ turf appetizer with shrimp. Since they’re so tiny, the steaks will be quick to cook. Either pan-fry or deep-fry them for a couple minutes.

The only time-intensive part is wrapping all the individual filets in bacon, which can be done a day ahead of time. Either pan-fry or deep-fry them for a couple minutes.

The only time-intensive part is wrapping all the individual filets in bacon, which can be done a day ahead of time.

Nutrition Facts (Per Serving)

137

Calories

11 g

Protein

1 g

Carbs

10 g

Fat

Ingredients

1 lb. beef tenderloin

1 lb. thinly sliced bacon

Salt and freshly ground black pepper to taste

2 Tbsp. oil

1 cup crumbled blue cheese

Get the Recipe

Peruvian Steak & Roasted Sweet Potato Bowl

Serves 1

This isn’t the kind of rice bowl you can order at Taco Bell or Panda Express. It’s simple enough to put together with grilled flank steak, black beans, and avocado, but it’ll taste like a whole new meal thanks to a few extra additions.

Roasted sweet potato and pumpkin seeds aren’t exactly rare ingredients to find, just not the go-to pairing for salsa verde steak. So with this recipe, you can infuse your steak rice bowl with new flavors without taking a trip to a specialty store.

Nutrition Facts (Per Serving)

398

Calories

21 g

Protein

52 g

Carbs

12 g

Fat

Ingredients

Steak Bowl:

1/2 cup cooked brown rice

1 Tbsp. salsa verde

1/3 cup black beans

2 Tbsp. thinly sliced avocado

1/2 cup cubed sweet potato, roasted

1 1/2 oz. flank steak, grilled

1 Tbsp. roasted pumpkin seed kernels

2 Tbsp. fresh cilantro

Honey Chipotle-Lime Sauce:

1 tsp. extra-virgin olive oil

1 tsp. adobo sauce

1/2 tsp. pure honey

1 tsp. fresh lime juice

Get the Recipe

Caprese Grilled Filet Mignon

Serves 4

When you’re aiming for a lean steak dinner, you might avoid filet mignon, thinking it needs to be wrapped in bacon to come out right.

Luckily there are other ways to prepare this naturally tender cut of beef, and this one looks even more gourmet than the usual steakhouse preparation.

This stunning entrée is easy to assemble, though, by laying sliced tomatoes and fresh mozzarella on top of the filet. The only challenging part might be grilling the steak. When in doubt, pull it off the heat early, and cover the steak to rest until it reaches medium-rare.

Nutrition Facts (Per Serving)

416

Calories

56 g

Protein

3 g

Carbs

19 g

Fat

Ingredients

4 filet mignon (about 6 oz. each)

Salt and freshly ground black pepper to taste

2 tsp. extra-virgin olive oil

1 Roma tomato, sliced about 1/4” thick

4 oz. fresh mozzarella, sliced in four

8 leaves fresh basil

Reduced balsamic vinegar, to drizzle

Get the Recipe

Lemon Tuna Steaks on Roasted Vegetables

Serves 2

Quality tuna can be turned into sashimi, of course, but if you can get a sizeable filet, then it’s an even better feast as steak.

These are a cinch to cook – all you need is a heavy-bottomed pan like cast iron and a few minutes of your undivided attention.

A timer won’t work so well for this since the time required to cook the steak depends on its thickness. Once the bottom third of the tuna has turned brown, flip it. It should take the same amount of time to cook the second side, leaving the middle pink for a medium to medium-rare steak.

Nutrition Facts (Per Serving)

638

Calories

72 g

Protein

22 g

Carbs

29 g

Fat

Ingredients

2 tuna steaks (about 8 oz. each)

Zest of 1 lemon

1/2 cup baby carrots

1/2 lb. baby potatoes

6 cloves garlic, peeled

1/2 cup carrot greens, destemmed and chopped

2 Tbsp. extra-virgin olive oil (or more as needed)

Salt and freshly ground black pepper to taste

Get the Recipe

Lean Chicken-Fried Steak

Serves 1

How can comfort food like chicken-fried steak have less than 10 grams of fat per serving?

Start by selecting a cut of top round beef, often labeled London broil, which can be tenderized with a mallet or other specialized device. If you’d rather skip that step, pick up the beef labeled “cube steak” – that means the butcher already tenderized it for you.

To keep the recipe lean, use egg whites for dredging. And what would Southern fried steak be without gravy? The smothered chicken-fried steak will be finger-licking good with a gravy of skim milk and turkey bacon.

Nutrition Facts (Per Serving)

380

Calories

36 g

Protein

35 g

Carbs

9 g

Fat

Ingredients

3 oz. lean beef round

1 Tbsp. white all-purpose flour

Salt and freshly ground black pepper to taste

5 Tbsp. skim milk

1/4 large egg white

1/4 cup dried plain bread crumbs

1/2 slice turkey bacon

Cooking spray

2 Tbsp. onion, chopped

Hot sauce to taste

Get the Recipe

Lamb Sirloin Steak

Serves 6

Americans don’t eat much lamb, but it’s nutritionally awesome. Like other meats, the fat content will depend on the exact cut and how you cook it.

These sirloin-style steaks come from leg of lamb, which has a comparable protein-to-fat ratio as a tender cut of beef – so no different than enjoying top sirloin. And since it has even richer flavor than beef, a lamb steak is supremely satisfying for carnivorous cravings.

Nutrition Facts (Per Serving)

563

Calories

65 g

Protein

3 g

Carbs

31 g

Fat

Ingredients

2 lamb sirloin steaks (about 4 inches thick, 1 1/2 lbs. each)

Zest and juice of 2 lemons

2 Tbsp. fresh ginger, peeled and grated

1 Tbsp. dried thyme

1 tsp. paprika

1/2 tsp. cayenne powder

1 1/2 tsp. ground fennel

1 1/2 tsp. ground coriander

1/2 tsp. coarsely ground black pepper

4 Tbsp. canola oil

2 cloves garlic, minced

1 tsp. salt

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Broiled Steak with Carrot & Artichoke Salad

Serves 2

This simple dinner doesn’t have any of the weird processed ingredients you might expect from something inspired by the 1950s. Mid-century might have been the time when packaged foods became the norm, but it was also the era of high-protein dinners like steak.

Remember this was before nutritionists claimed red meat was bad for us, so take a step back in time with this recipe, and leave any hang-ups about eating a giant ribeye steak behind.

In case you need reassurance, take a look at these macros – you’ll find three times as much protein as fat.

Nutrition Facts (Per Serving)

498

Calories

62 g

Protein

25 g

Carbs

21 g

Fat

Ingredients

1 cup (6 oz.) artichoke hearts, frozen or canned

2 Tbsp. extra-virgin olive oil, divided

1 large carrots, peeled

1 head endive, sliced into strips

1 Tbsp. chopped fennel fronds (or fresh dill)

1 Tbsp. fresh lemon juice

1 tsp. pure honey

Salt and freshly ground black pepper to taste

1 lb. ribeye steak (about 1 1/2” thick)

Get the Recipe

Steak & Farfalle Pasta with Creamy Tomato Sauce

Serves 8

Steak isn’t often served with pasta because the noodles are so delicate. Yet thick, whole-wheat farfalle – that’s the bowtie pasta – can stand up to a steak since it has a large surface area.

For a low-fat dinner, this recipe uses cube steak, which is like a roast that’s been tenderized. But it’s rich and full of flavor from not just steak but Dijon, sour cream, and red wine vinegar.

Nutrition Facts (Per Serving)

380

Calories

28 g

Protein

52 g

Carbs

7 g

Fat

Ingredients

5 cloves garlic, minced and divided

1/4 cup red wine vinegar

1 tsp. Dijon mustard

1/2 tsp. ground cinnamon

1/2 tsp. freshly ground black pepper

1 lb. lean cubed steak

16 oz. whole-wheat farfalle pasta

Olive oil cooking spray

1 medium yellow onion, finely diced

1 jar (28 oz.) no-salt-added crushed tomatoes

1 1/2 tsp. Italian seasoning

1 tsp. dried basil

8 oz. low-fat sour cream

Get the Recipe

Philly Cheesesteak Tin Foil Dinner

Serves 4

Classic Philly cheesesteak is made from thinly sliced beef cooked on a hot griddle or flat-top grill. It might seem like you can’t recreate it using ground beef, but even if you’re prepping dinner by the campfire, you can enjoy the Philly flavors with a hamburger-style steak dinner that comes together in a foil packet.

This is one recipe where you don’t want to skimp on the cheese in terms of quality or quantity. The melty provolone is what transforms the veggies, mushrooms, and ground beef into a quick cheesesteak.

Nutrition Facts (Per Serving)

443

Calories

40 g

Protein

21 g

Carbs

20 g

Fat

Ingredients

1 lb. ground beef (about 90% lean)

2 russet potatoes, chopped

1 green bell pepper, chopped

1/2 large onion, chopped

1 cup sliced mushrooms

4 slices provolone cheese

Salt and freshly ground black pepper to taste

Get the Recipe

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I understand that M4L, Inc. and its consultants, officers, agents, and employees are not healthcare professionals. The services I have received from ML4, Inc do not provide or offer and are not a replacement for professional medical evaluation, advice, diagnosis, or treatment (“medical advice”). While ML4, Inc. believes that the information provided through our services and the site is current and reliable, ML4, Inc. cannot and does not make any such guarantee or warranty.

I hereby agree that before using our services, you will consult your physician or other health care provider for medical advice, particularly if you are at risk for problems arising from changes in your diet or lifestyle. The services provided by ML4, Inc. are not intended to be used by minors or individuals with health conditions that makes the kind of changes to diet or lifestyle suggested by our services unsafe or inappropriate. Furthermore, I hereby understand that ML4, Inc. shall have no obligation or responsibility to monitor my health status or health condition or to contact or alert any medical or emergency professional.

I understand and am aware that strength, flexibility, and aerobic exercise, including the use of equipment are a potentially hazardous activity. I also understand that fitness activities involve a risk of injury and even death, and that I am voluntarily participating in these activities and using equipment and machinery with knowledge of the dangers involved. I hereby agree to expressly assume and accept any and all risks of injury or death related to said fitness activities. In addition, I certify that I am 18 years of age or older.

I do hereby further declare myself to be physically sound and suffering from no condition, impairment, disease, infirmity or other illness that would affect nutrient metabolism or prevent my participation or use of equipment or machinery except as hereinafter stated. I do hereby acknowledge that M4L, Inc. has recommended to me that I obtain a physician’s approval for my participation in an exercise/fitness activity or in the use of exercise equipment and machinery. I also acknowledge that M4L, Inc. has recommended that I have a yearly or more frequent physical examination and consultation with my physician as to physical activity, exercise and use of exercise and training equipment so that I might have his/her recommendations concerning these fitness activities and equipment use. I acknowledge that I have either had a physical examination and been given my physician’s permission to participate, or that I have decided to participate in activity and use of equipment, machinery, and programs designed by M4L, Inc. without the approval of my physician and do hereby assume all responsibility for my participation and activities, and utilization of equipment and machinery in my activities.

I understand that all diet and training programs, nutrition and supplementation advice, and any and all other forms of information obtained from ML4, Inc. are not meant to treat or manage any health condition. I understand the need to consult with a healthcare provider prior to adjusting current lifestyle or eating habits or beginning any new diet and/or training plan.

In addition, I hereby represent and warrant that I am currently covered by an accident and health insurance policy. With my purchase of products or services from ML4, Inc., I understand that results of any sort are not guaranteed and agree not to hold M4L, Inc. staff liable for any outcomes or a lack thereof. With my purchase of any ML4, Inc. products or services, I understand that they are only guaranteed to work in software designed for a PC computer such as Microsoft Excel. I understand that I am purchasing having known that beforehand and understand that using any other application besides Microsoft Excel might result in the products not working with 100% functionality.

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