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Seared Peppered Beef Steak With Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.6285
Energy (kCal)1182.3193
Carbohydrates (g)20.0753
Total fats (g)82.1663
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First, make the salsa verde. Combine the garlic, capers, gherkins, anchovies, parsley (leaves only), lemon zest, and oil and mix to make a chunky sauce (either in a food processor or by chopping everything finely by hand). Squeeze in some lemon juice to taste. | 2. Heat a pan until searingly hot, brush the steaks with a little oil and cook for 1 1/2 minutes on the first side, and 1 minute on the second. Remove from the pan and leave to rest for a minute, then season to taste. | 3. Serve with a dollop of salsa verde, plus some rocket salad and roasted summer veg such as peppers and courgettes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 1 387.15 0.0 86.13 2.175
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    gherkin 6 387.15 0.0 86.13 2.175
    anchovy 4 - - - -
    parsley 80 109.44 19.2432 9.0288 2.4016
    oil 90 ml 682.4705 0.0 0.2181 77.5025
    lemon 1 1.2808 0.4116 0.0486 0.0132
    435 g 387.15 0.0 86.13 2.175
    rocket 387.15 0.0 86.13 2.175
    vegetable - - - -

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



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