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Spanish Flank Steak

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)125.4731
Energy (kCal)757.6276
Carbohydrates (g)12.2639
Total fats (g)21.7527
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours. | 2. Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C). | 3. Remove steak from marinade and discard marinade. | 4. In a small bowl combine paprika, coriander, salt and pepper. | 5. Rub spice mixture on both sides of steak; coat well. | 6. Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare. | 7. Transfer steak to a cutting board and let rest 10 minutes. | 8. Thinly slice steak across the grain, drizzle with lime juice and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 1 1/4 1/4 697.0016 0.0 122.6269 19.21
    red wine vinaigrette 1/2 cup - - - -
    paprika 2 tablespoons 38.352 7.3426 1.923 1.7530000000000001
    coriander 2 teaspoons ground 10.728 1.9796 0.4453 0.6397
    salt 2 teaspoons - - - -
    pepper 2 teaspoons 11.546 2.9417 0.4779 0.15
    lime 1/2 - - - -

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



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