RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.0277
Energy (kCal)	106.5635
Carbohydrates (g)	4.1484
Total fats (g)	9.6855
Fatty acids, total saturated 20:0 (g)	0.0593
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8399
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0027
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0356
Riboflavin (mg)	0.0444
Tocopherol, beta (mg)	0.0069
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2067
Tocopherol, delta (mg)	0.1003
Arginine (g)	0.0413
Proline (g)	0.0718
Fatty acids, total polyunsaturated 18:1 t (g)	0.0027
Campesterol (mg)	21.6900
Glucose (dextrose) (g)	0.0624
Adjusted Protein (g)	0.0000
Cystine (g)	0.0084
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7548
Copper, Cu (mg)	0.0700
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2546
Total lipid (fat) (g)	9.6855
Vitamin K (phylloquinone) (g)	31.0169
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.8365
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.9370
Folate, total (g)	6.3724
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1248.8453
Energy (kcal)	106.5635
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0248
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0078
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3283
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0806
Vitamin C, total ascorbic acid (mg)	2.6790
Lutein + zeaxanthin (g)	399.8868
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0323
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	16.1552
Fatty acids, total saturated 16:0 (g)	0.4452
Carbohydrate, by difference (g)	4.1484
Vitamin D (IU)	0.0000
Fructose (g)	0.1268
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0877
Tyrosine (g)	0.0168
Potassium, K (mg)	143.6632
Fatty acids, total saturated 12:0 (g)	0.0044
Vitamin A, RAE (g)	62.4160
Serine (g)	0.0233
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0245
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0305
Fatty acids, total saturated 14:0 (g)	0.0036
Histidine (g)	0.0106
Isoleucine (g)	0.0238
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3739
Water (g)	35.3660
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0009
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	684.1635
Sodium, Na (mg)	9.5838
Iron, Fe (mg)	2.0771
Energy (kJ)	445.6386
Ash (g)	0.5382
Caffeine (mg)	0.0000
Glycine (g)	0.0285
Fatty acids, total trans-polyenoic (g)	0.0329
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.9081
Fatty acids, total polyunsaturated (g)	2.7498
Vitamin E (alpha-tocopherol) (mg)	2.4105
Sucrose (g)	0.0210
Vitamin B-6 (mg)	0.0998
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0267
Beta-sitosterol (mg)	37.2767
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.1146
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0329
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0277
Folate, food (g)	6.3724
Fatty acids, total saturated 20:1 (g)	0.1222
Fatty acids, total monounsaturated (g)	5.9740
Stigmasterol (mg)	0.4300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.6776
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.0462
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7549
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	46.4768
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0061
Tocotrienol, gamma (mg)	0.0016
Alanine (g)	0.0259
Glutamic acid (g)	0.0867
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	12.4718
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0426
Folate, DFE (g)	6.3724
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.5895
Tryptophan (g)	0.0054
Threonine (g)	0.0184
Fatty acids, total polyunsaturated 18:1 c (g)	5.5947
Manganese, Mn (mg)	0.3506
Protein (g)	1.0277
Cryptoxanthin, beta (g)	117.8218
Fatty acids, total saturated 18:1 undifferentiated (g)	5.8268
Betaine (mg)	0.2984
Phosphorus, P (mg)	25.7367
Tocopherol, gamma (mg)	2.7803

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Chilean
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. PREPARE PEBRE SAUCE: | 2. Place onion in a medium bowl, cover with ice water and let soak for 10 to 20 minutes. | 3. Drain. | 4. Combine the onion, tomato, cilantro, jalapeno (or serrano), vinegar, garlic and 1/4 teaspoon salt in a medium bowl. | 5. Preheat oven to 325°F. | 6. PREPARE STEAK: | 7. Mix paprika, cumin, oregano, 1/2 teaspoon salt and pepper in a small bowl. | 8. Rub the spice mixture evenly over both sides of steaks. | 9. Heat oil in a large ovenproof skillet, such as cast iron, over medium-high. | 10. Add the steaks and cook just until browned, 1 to 2 minutes per side. | 11. Transfer the pan to the oven and roast the steaks 5 to 7 minutes for medium-rare, depending on thickness. | 12. Transfer to a clean cutting board. | 13. Tent with foil and let rest for 5 minutes. | 14. Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl. | 15. Carve the steak into thin slices. | 16. Serve with the avocado and Pebre Sauce. | 17. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vidalia onion walla	1/2	cup	chopped	-	-	-	-
tomato	1		seeded diced	-	-	-	-
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
jalapeno pepper serrano	2	tablespoons	minced minced	-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
kosher salt	1/4	teaspoon		-	-	-	-
paprika	3/4	teaspoon		4.8645	0.9313	0.2439	0.2224
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
oregano	3/4	teaspoon	dried	1.9875	0.5169	0.0675	0.0321
kosher salt	3/4	teaspoon	divided	-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
new york strip steak	2		trimmed	-	-	-	-
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
avocado	2		pitted peeled	-	-	-	-

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

Cooking in progress....

Skillet-Roasted Strip Steaks With Pebre Sauce & Avocado