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Mediterranean Beef Salad With Lemon Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.091
Energy (kCal)1692.2087
Carbohydrates (g)29.4984
Total fats (g)128.3244
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. SALAD: | 2. Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak. | 3. Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette. | 4. LEMON VINAIGRETTE: | 5. In a screw-top jar combine olive oil, lemon peel, lemon juice, oregano and garlic. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef sirloin steak 1 lb boneless cut 911.2021 0.0 92.0269 57.6188
    salt 1/4 teaspoon - - - -
    black pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    romaine leaf 4 cups - - - -
    red onion 1/2 sliced separated - - - -
    cherry 1 cup 77.5 18.879 1.55 0.465
    feta cheese 1/2 cup crumbled 198.0 3.0675 10.6575 15.96
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    lemon peel 1/2 teaspoon shredded 0.47 0.16 0.015 0.003
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    oregano 1 tablespoon snipped crushed 7.95 2.0676 0.27 0.1284
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    salt black pepper - - - -

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



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