Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 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
- 16 x 1-inch thick filet steak
- 4 tbl chopped fresh coriander
- 4 tbl chopped fresh basil
- 4 tbl shopped fresh mint
- 8 tsp chopped garlic
- 4 tbl Lime Juice
- 4 tsp Asian hot sauce
- 2 cup Orange Juice
- 1 cup Olive Oil
- Kosher Salt and freshly ground pepper to taste
Directions
Place steaks in a baking dish or sealable plastic bag.
Combine coriander, basil, mint garlic, limejuice, hot sauce, orange juice and 2 tablespoons oil, reserving remaining oil.
Pour over steaks.
Mar- inate 1 hour on the counter or 4 hours refrigerated.
Drain marinade and pat steaks dry.
Season steaks with salt and pepper.
Place skillet over high heat, add remaining oil and fry steak about 3 to 4 minutes per side or until medium rare.
Place steaks on a carving board and slice into 1/2-inch slices.
Make a mound of Plantain Fried Rice and place beef slices around it.
Category:Chilian Recipes
Category:Chilian Meat Dishes