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Vueltas de Carne

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)296.3425
Energy (kCal)2188.7338
Carbohydrates (g)7.8633
Total fats (g)100.4311
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound steaks with a meat mallet until very thin. Salt and pepper both sides of steaks. | 2. Combine remaining ingredients, and brush onto steaks. | 3. Allow to marinate for at least 1/2 an hour. | 4. Heat a small amount of olive oil over fairly high heat, until just about smoking, fry steaks very quickly on each side, just enough for it to lose the pink--don't worry if it isn't cooked completely through--it will be after the next step. | 5. Remove any burned garlic. | 6. Transfer steaks to a shallow pot and cover. | 7. With the juices remaining in the pan, add a little white wine and reduce just a bit and pour over steaks. | 8. Heat through. | 9. The steam from the sauce will have cooked the steaks through. | 10. Serve with crusty french bread and garlic mayo. | 11. These can be made into sandwiches too! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 3 sliced round 1672.8038 0.0 294.3047 46.1041
    garlic 6 cloves quartered sliced 26.82 5.9508 1.1448 0.09
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    red wine vinegar 1 teaspoon 0.95 0.0135 0.002 0.0
    salt pepper - - - -

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

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