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Carpetbag Steak

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)244.3366
Energy (kCal)1519.7946
Carbohydrates (g)18.2751
Total fats (g)46.3984
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Butterfly the flank steak, pound it evenly, and cut it into four equal pieces. | 2. Combine remaining ingredients in a medium bowl and mix well. Place equal amounts of stuffing on each piece, roll up, and secure with a small skewer or toothpick. | 3. Grill the steaks for 4 - 5 minutes on each side or until the desired doneness is attained. | 4. Remove skewers or toothpicks before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 2 lbs 1115.2025 0.0 196.2031 30.7361
    shrimp 1/2 peeled deveined 192.6671 0.0 45.5601 1.156
    oyster 1 cup shucked - - - -
    corn kernel 1/2 cup grilled canned 92.355 18.2384 2.5521 1.0011
    breadcrumb 1/4 cup - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 6 pureed - - - -
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    black pepper ground - - - -

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



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