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Citrus and Pomegranate Beef Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.9501
Energy (kCal)995.4709
Carbohydrates (g)27.7656
Total fats (g)57.1235
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season steak with 3/4 teaspoons each salt and pepper. Heat a lightly oiled heavy skillet on medium-high heat. Cook steak 5-6 minutes per side for medium (or preferred doneness). Rest for 10 minutes then slice thinly. | 2. Meanwhile, peel and sement grapefruit and orange over a bowl to capture any juice. Whisk 2 tablespoons of the collected juice with the vinegar, garlic, ginger paste, mustard, honey, and remaining salt and pepper until combined. Drizzle in oil while continuing to whisk. | 3. Toss spinach fruit and warm steak together with the dressing and garnish with pomegranate seeds. Serve with rusty bread, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    1 lb 403.4676 0.0 89.7602 2.2667
    salt 1 teaspoon divided - - - -
    pepper 1 teaspoon divided 0.6208 0.14400000000000002 0.0267 0.0053
    grapefruit 1 106.24 26.8256 2.0916 0.332
    orange 1 1.7625 0.4406 0.0352 0.0045
    white wine vinegar 1 tablespoon 403.4676 0.0 89.7602 2.2667
    garlic 1 minced - - - -
    ginger 1 teaspoon 1.6 0.3554 0.0364 0.015
    dijon mustard 1 teaspoon 403.4676 0.0 89.7602 2.2667
    honey 1 teaspoon - - - -
    canola oil 1/4 cup 481.78 0.0 0.0 54.5
    organic baby spinach 1 package 403.4676 0.0 89.7602 2.2667
    pomegranate 1/2 - - - -

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



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