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Marinated Steaks

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.1589
Energy (kCal)1428.7269
Carbohydrates (g)6.4947
Total fats (g)122.5351
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim fat from meat. | 2. Cut meat into 4 pieces and place in a plastic bag. | 3. Set bag in a deep bowl. | 4. Add sliced onion, garlic, pepper and sherry to bag. | 5. Close bag tightly and turn to coat meat. | 6. Marinate in the fridge for 8 to 24 hours, turning bag once or twice. | 7. Drain steaks well, reserving marinade. | 8. Place on an unheated rack in a broiler pan. | 9. Broil 3 inches from heat for 5 minutes. | 10. Using tongs, turn steaks, broil 5 to 6 minutes more or till desired doneness. | 11. Meanwhile, for sauce, add enough water to reserved marinade to measure 1 cup. | 12. In a small saucepan combine marinade, mushrooms, parsley, cornstarch, and bouillon granules. | 13. Cook and stir till thickened and bubbly, cook and stir 2 minutes more. | 14. Place steaks on a hot platter. | 15. Spoon sauce over steaks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef steak 1 cut round 1400.8032 0.0 74.8002 122.4003
    green onion 1/4 cup sliced 4.7925 1.0188 0.1722 0.0834
    garlic clove 1 smashed - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    sherry 1/2 cup - - - -
    mushroom 1 can sliced drained - - - -
    parsley 1 tablespoon snipped 1.368 0.2405 0.1129 0.03
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    beef bouillon granule 1/4 teaspoon - - - -

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



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