Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
914
Calories
37g
Protein
52g
Fat
80g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cherry Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 3 cloves garlic, minced to a paste
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper, divided
- 1 1/2 pounds well-trimmed beef top sirloin steak, cut 1-inch thick
- 3 cups cooked rice, cooled to room temperature
- 1 avocado, diced
- 3/4 cup cherry tomato quarters
- 1/3 cup sliced ripe olives
- 1/4 cup sliced green onions
- 3 tablespoons red wine vinegar
- 1 tablespoon plus 1 teaspoon olive oil
- 1 tablespoon fresh lime juice
- Lettuce leaves
- =
Directions
1
Combine garlic, salt and 1/4 teaspoon pepper; spread over both sides of steak. Place steak on grid over coals, turning once. Grill 14 to 20 minutes or broil 20 to 25 minutes to desired doneness. Let stand 5 minutes. Carve steak into thin slices; cut into bite-size pieces.
2
Combine steak, rice, avocado, tomatoes, olives and onions in large bowl. Whisk vinegar, oil, lime juice and remaining 1/4 teaspoon pepper; add to rice mixture and toss. Serve salad on lettuce-lined platter.
Recipe sourced from
fandom