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Rib Eye Steaks With Dijon Gremolata

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)190.4145
Energy (kCal)1154.0472
Carbohydrates (g)16.9597
Total fats (g)33.3533
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat gas grill on medium-high or charcoal grill until coals are ash white. | 2. Sprinkle steaks with salt and pepper, as desired. Place steaks onto grill. Grill, turning occasionally, until steaks reach an internal temperature of 145°F (medium-rare) or desired doneness (8 to 10 minutes). | 3. Meanwhile, combine all sauce ingredients in small bowl; mix well. | 4. To serve, cut each steak in half. Place onto serving plates; spoon sauce over each steak piece. | 5. Recipe Tip | 6. The sauce can be made up to 1 day ahead. Store, covered, in the refrigerator. At serving time, warm sauce slightly in microwave. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rib eye steak each 2 boneless 806.9352 0.0 179.5204 4.5333
    seasoning salt 1 teaspoon 806.9352 0.0 179.5204 4.5333
    pepper ground - - - -
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    white wine 2 tablespoons - - - -
    dijon mustard 1 tablespoon 806.9352 0.0 179.5204 4.5333
    italian parsley 1/4 cup chopped 806.9352 0.0 179.5204 4.5333
    lemon peel 1 teaspoon grated 0.94 0.32 0.03 0.006
    garlic 1 teaspoon chopped 4.172 0.9257 0.1781 0.013999999999999999

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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