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Rosemary - Merlot Flank Steak

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)103.0427
Energy (kCal)658.4883
Carbohydrates (g)20.3771
Total fats (g)16.1288
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag. | 2. Add steak, seal bag. | 3. Marinate in refrigerator 20 minutes, turning once. | 4. (can be marinated overnight, if desired) Remove steak from bag, reserve marinade. | 5. Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness. | 6. Let stand 5 minutes. | 7. Cut steak diagonally across grain into thin slices, keep warm. | 8. While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk. | 9. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). | 10. Serve the sauce with the steak. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    beef broth 3/4 cup low sodium 12.6 0.07200000000000001 2.052 0.396
    red wine 3/4 cup - - - -
    rosemary 1 tablespoon chopped 2.227 0.3519 0.0563 0.0996
    salt 1/2 teaspoon - - - -
    italian seasoning 1/4 teaspoon - - - -
    garlic 2 cloves smashed 8.94 1.9836 0.3816 0.03
    steak 1 lb trimmed 557.6013 0.0 98.1016 15.368
    cooking spray - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    dijon mustard 2 teaspoons - - - -

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



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