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Grilled Chimichurri Beef Kebabs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)134.7454
Energy (kCal)2650.7671
Carbohydrates (g)8.0628
Total fats (g)232.9759
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and oil in a blender. Process to form a thick puree. | 2. Taste and season with pepper flakes and salt as desired. Place 2/3 cup puree in an airtight container and refrigerate; reserve for sauce. | 3. Cut beef into 1 1/2-inch cubes. Place cubes in resealable plastic bag with remaining puree; squeeze out excess air. | 4. Marinate in refrigerator for at least 4 hours or overnight; turn as needed to evenly coat. | 5. Preheat grill to medium-high. Clean it with a stiff brush, then rub with vegetable oil. | 6. Remove beef cubes from marinade, and thread onto skewers; leave a bit of space between cubes. Discard marinade. Sprinkle beef kebabs with salt to taste. | 7. Grill until nicely charred on outside with defined grilling marks, about 2 minutes per side for medium-rare, 3 minutes per side for medium, and 4 minutes per side for medium-well. | 8. Drizzle some reserved chimichurri sauce over kebabs, and serve hot or at room temperature. Serve remaining sauce on side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    cilantro 3 cups packed 11.04 1.7616 1.0224 0.2496
    garlic clove 3 - - - -
    red pepper flake 1 teaspoon crushed - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    kosher salt 1 teaspoon - - - -
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    beef tenderloin 1 1/2 1/2 1679.6038 0.0 133.3483 123.4883
    bamboo skewer 8 - - - -

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



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