Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
504
Calories
31g
Protein
30g
Fat
30g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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 shallot, thinly sliced crosswise, separated into rings
- 1/4 cup red wine vinegar
- 1/2 cup plus 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1 medium eggplant, cut lengthwise into 1" wedges, wedges halved crosswise
- 2 ears of corn, husked
- 1 pound hanger or skirt steak
- 2 cups baby arugula
- 2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)
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