Sinchi Grilling Steak
500g · 25g protein per serving · 04 units
A steak that lands on the grill with the same attitude as any cut of meat — crispy on the outside, juicy on the inside, with that smoky flavor only fire can give. Sinchi makes it from plants, with a built-in grill seasoning. Four 500g units, ready for the grill. No animals, no compromise on flavor.
"In the fall of his last battle, when Sinchi's world turned to ashes, the earth spoke. Pachamama rose in silence and revealed an ancient secret: strength is born from the root. With his hands, Sinchi learned to transform plants into power, into food, into life. Today, his legacy awakens in every bite."
Preparation:
Thaw in the refrigerator 8 to 12 hours before, or 2 minutes in the microwave. Cook in a pan or on the grill: if already thawed, 4 to 5 minutes per side; directly from the freezer, 6 to 8 minutes per side. It already contains grill seasoning — no need for salt or spices. Sinchi Tip: grill it for that smoky touch and serve with potatoes, salad, or grilled vegetables.
Storage: Keep frozen at -18°C until the date indicated on the package. Once opened, the product must be consumed the same day.
Ingredients: Filtered water, wheat protein, isolated soy protein, B12, iron, and sea salt. Homemade flavor seasoning based on smoked paprika, garlic, pepper, cumin, oregano, rosemary, soy sauce, and salt. Contains gluten and soy.
Nutritional information:
| Nutrient | Per 100g | Per 125g |
|---|---|---|
| Energy value | 104.2 kcal | 130.2 kcal |
| Proteins | 20.3g | 25.3g |
| Total fats | 0.7g | 0.9g |
| Saturated fats | 0.1g | 0.1g |
| Total carbohydrates | 3.8g | 4.7g |
| Sugars | 0.0g | 0.0g |
| Dietary fiber | 0.7g | 0.9g |
| Sodium | 84.2mg | 105.3mg |
| Iron | 14.5mg | 18.1mg |
| Vitamin B12 | 2.8mg | 3.5mg |
*4 servings per container. Serving size: 125g.
The same strength as meat, without the hidden cost you don't see.
The nutrients you care about most are already inside.
Ají panca, cumin, oregano — a homemade recipe, not a laboratory one.
What you read on the label is all there is. Nothing more.
Behind every dish is a story. Yours might be different. Sinchi has the same flavor, the same smoke, the same tradition. Only what is unseen changes.
Made from wheat protein and isolated soy protein, with added vitamin B12 and iron. Each product has its own built-in seasoning — the anticucho has ají panca and cumin, the steak has smoked paprika, the lomo saltado has soy sauce and sesame, and the pollo a la brasa has smoked paprika and garlic. No colorants, no preservatives. What you see on the label is all there is.
Fibrous and full-bodied — not spongy or soft. On the grill or in a pan, it gets a crust on the outside and stays juicy on the inside. Lomo saltado and steak are the most surprising because the texture in a wok or on a griddle is practically identical to traditional meat.
Between 23g and 27g of protein per serving depending on the product—as much or more protein than many cuts of meat, without the accompanying cholesterol. All include added iron and vitamin B12, precisely the nutrients people fear losing when reducing meat consumption.
In taste and texture, yes. Each product has its own marinade designed to replicate the original dish — you don't need to add extra salt or seasonings. The difference is in what you don't see: no animals involved.
When frozen at -18°C, it lasts until the date indicated on the package (generally 3 to 6 months). Once thawed, consume it the same day — like any fresh protein. It contains no preservatives that artificially extend its shelf life.
It depends on what you're comparing it to. Versus restaurant meats, Sinchi is cheaper per serving. Versus buying raw meat at the market, it's similar. But unlike both, it comes pre-seasoned — with no extra cost for seasoning or preparation time.