Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
185
Calories
3g
Protein
14g
Fat
14g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons dried oregano, divided
- 1/4 teaspoon fennel seeds, crushed
- 1/4 teaspoon dried crushed red pepper
- 2 large garlic cloves, pressed
- 1 14- to 16-ounce can diced organic tomatoes in juice
- 2 16-ounce boneless rib-eye steaks, each about 3/4 inch thick
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes