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Lime Chimichurri

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.4583
Energy (kCal)2053.0572
Carbohydrates (g)34.4194
Total fats (g)216.254
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Parsley should be chopped up pretty small and should equal about 1 cup. You can chop the garlic and shallots in a little food processor if you have one but I would hand chop the parsley. | 2. Combine and mix all the ingredients. Reserve half of the marinade for dipping. Marinade your steak (or whatever your grilling) in the other half for as little as 1 hour but overnight is best for beef. | 3. Grill your steak (or whatever your grilling) and serve the reserved marinade for dipping or topping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flat leaf parsley 1 bunch chopped - - - -
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    lime juice 1/3 cup 20.1667 6.7921 0.3388 0.0565
    white vinegar 2 tablespoons 5.364 0.0119 0.0 0.0
    garlic clove 6 chopped - - - -
    shallot 1 chopped 115.2 26.88 4.0 0.16
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    red pepper flake 1/2 teaspoon crushed - - - -

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



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