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Steak With Red Peppers and Sun-Dried Tomatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.5262
Energy (kCal)404.7847
Carbohydrates (g)6.2452
Total fats (g)33.8328
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced. | 2. In a food processor puree ricotta, cream and garlic until smooth. | 3. In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce. | 4. Meanwhile while sauce is cooking, grill steaks to desired doneness. | 5. Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 1 - - - -
    ricotta cheese 2/3 cup 287.68 5.0261 18.6165 21.4603
    whipping cream 1/3 cup 116.8 1.1840000000000002 0.868 12.364
    garlic clove 1 - - - -
    sun tomato 1/2 cup sun-dried diced - - - -
    fillet 4 steak - - - -
    basil 1 1/2 1/2 minced 0.3047 0.0351 0.0417 0.0085
    sun tomato 4 sun-dried - - - -
    basil leaf - - - -

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



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