Photo: Tina Dawson
Estimated Nutrition (whole recipe, rough)
508
Calories
31g
Protein
30g
Fat
25g
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Green Zucchini | 1 medium (113g) | 21 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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 lb Flank Steak
- 1/4 cup olive oil
- 1/2 cup red wine or balsamic vinegar
- 2 cloves garlic, finely chopped
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh oregano
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 5 large green zucchini squash
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 yellow onion, finely sliced
- 4 cloves garlic, roughly chopped
- kosher salt and freshly cracked black pepper to taste
- 2-3 Large Colorful Heirloom Tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes