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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a skillet and sauté flank steak until browned. | 2. Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender. | 3. Add the flank steak, water, bouillon, salt and pepper. | 4. Allow to simmer on low until tender and meat pulls apart with a fork. | 5. Pull the steak apart into bite sized pieces. | 6. Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1	lb		557.6013	0.0	98.1016	15.368
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
garlic clove	4			-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
rom tomato	6			-	-	-	-
onion	2			88.0	20.548000000000002	2.42	0.22
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
water	2	cups		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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