Photo: Jason Leung
Flank Steak with Bitter Greens and Charred Red Onion
13 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
507
Calories
29g
Protein
29g
Fat
32g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 teaspoons sugar
- 1 pound flank steak (3/4 inch thick)
- 1 medium shallot, finely chopped
- 3 tablespoons red-wine vinegar
- 1/2 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil, divided
- 1 very large red onion, halved and sliced 1/3 inch thick
- 3/4 pound bitter greens such as escarole or frisée or a combination
- Equipment: a grill basket
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