Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
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- 1 onion, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces (cored and seeded)
- 1 red bell pepper, cut into 1 inch pieces (cored and seeded)
- 1 bunch cilantro or flat leaf parsley
- 6 cloves garlic
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 lb flank steak, scored on both sides
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Directions
For the sofrito: puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper.
Spread 1 cup of the sofrito over the flank steak, working it into the scored crevices of the meat with your fingers; allow the meat to marinate for at least 30 minutes but 2-3 hours is best.
Prepare grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare.
Let stand 5 minutes then slice.
Refrigerate or freeze the rest of the sofrito to use in another dish- it goes really well with sauteed chicken.