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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.