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Rib-Eye Steaks With Roasted Red Peppers and Balsamic Vinegar

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)318.7169
Energy (kCal)5026.779
Carbohydrates (g)11.3496
Total fats (g)400.6371
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk oil, 1 T. vinegar, 2 t. garlic, rosemary, and pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour. | 2. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; saute to desired doneness, about 4 minutes per side for medium-rate. Transfer to plates. | 3. Add peppers, 1-1/2 T. vinegar, and 1 t. garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/2 cup - - - -
    balsamic vinegar 2 1/2 tablespoons 35.2 6.812 0.196 0.0
    garlic 3 teaspoons minced 12.515999999999998 2.7769999999999997 0.5342 0.042
    rosemary 2 teaspoons dried 1.834 0.2898 0.0463 0.08199999999999999
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    rib 4 4971.456 0.0 317.7014 400.4381
    salt - - - -
    red pepper 1 jar roasted drained cut - - - -

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



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