Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
579
Calories
32g
Protein
29g
Fat
42g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | 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 flank steak, about 1 1/4 lb.
- 6 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1 lb. small red potatoes, quartered
- 1 Tbs. Dijon mustard
- 1 Tbs. white wine vinegar
- 2 tsp. white wine or vermouth (optional)
- 1 large shallot, minced
- 4 cups arugula, whole leaves, plus 1/2 cup finely chopped arugula
- 2 tsp. balsamic vinegar
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