Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
1047
Calories
93g
Protein
43g
Fat
70g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry Pepper | 1 cup (138g) | 87 |
| Bell Pepper | 1 medium (119g) | 31 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 1 porterhouse steak, 2 1/2 to 3 lb. and about 2 inches thick
- 1 garlic clove, minced
- 1 tsp. anchovy paste
- 2 tsp. olive oil
- 1/4 tsp. freshly ground pepper
- 1 russet potato, about 5 oz., peeled and chopped
- 1/2 cup chicken broth
- 1 small red bell pepper, seeded and chopped
- 3 garlic cloves
- 3 jarred hot cherry peppers, drained and stems removed
- 1 jar (2 oz.) chopped pimiento pepper, drained
- 1/4 tsp. chopped fresh thyme
- 1/4 tsp. red wine vinegar
- Dash of hot-pepper sauce
- About 5 Tbs. olive oil
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes