Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Tortilla | 1 medium flour (45g) | 140 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- Six 7-ounce beef tenderloin steaks (1 1/2 inches thick)
- Coarse sea salt
- Tortilla Espanola see recipe
- Chimichurri Sauce Raichlen see recipe
- Salsa Criolla see recipe
Directions
Light a grill; for best flavor, toss a few soaked oak chips onto the fire.
Alternatively, preheat a grill pan and oil it lightly.
Generously season the steaks with salt and grill over a hot fire for about 8 minutes per side for medium rare.
Let the steaks stand for 3 minutes, then serve with wedges of Tortilla Espanola and bowls of Chimichurri Sauce and Salsa Criolla.
Category:Argentine Recipes
Category:Argentine Meat Dishes