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Brazilian-Styled-Steak With Garlic Dipping Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight. | 2. To cook the steaks, prepare a medium-hot grill. | 3. Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly. | 4. Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 cup 0.0 0.0 0.0 0.0
    skirt steak 1-pound - - - -
    olive 1/4 cup pitted chopped - - - -
    italian parsley 1 tablespoon minced - - - -

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



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