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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast capsicum skin side up, under grill, until skin blisters and blackens. Stand for 5 min's to cool, peel away skin and slice thinly. | 2. Heat a little olive oil in a pan, cook onion and garlic, stirring until soft. | 3. Add chillies, vinegar, sugar and capsicum, cook, stirring about 8 Min's. | 4. Meanwhile cook steaks, on an oiled grill plate, or grill or BBQ, until browned on both sides and cooked as desired. | 5. Boil, steam or microwave vegetables, until just tender. | 6. You can either do the same with potato and just boil or do as I did, which was to only par boil them, drain, sprinkle with paprika and garlic powder and finally roast in pre-heated oven of 180 degrees celsius, until browned and crisp, so take your pick. | 7. To Serve: Place vegetables on plate, place steaks on veg and top each steak with capsicum relish, sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
beef steak fillet	3			3782.5	0.0	841.5	21.25
red capsicum	2		quartered seeds	3782.5	0.0	841.5	21.25
onion	1		sliced	60.0	14.01	1.65	0.15
garlic clove	4		crushed	3782.5	0.0	841.5	21.25
red chilies	2		chopped	3782.5	0.0	841.5	21.25
balsamic vinegar	50	ml		47.6102	9.2137	0.2651	0.0
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
corn cob	2		trimmed	3782.5	0.0	841.5	21.25
red potato	300	g	halved quartered	210.0	47.7	5.67	0.42
snow pea	100			3782.5	0.0	841.5	21.25
asparagus spear	150			3782.5	0.0	841.5	21.25
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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