Photo: Jason Leung
Blade Steaks with Rosemary White-Bean Purée
9 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
593
Calories
58g
Protein
33g
Fat
8g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bean | 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
- 4 top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 pounds total)
- 2 tablespoons olive oil, divided, plus additional for drizzling
- 2 garlic cloves
- 2 (15-ounce) cans white beans such as cannellini, rinsed and drained
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 1 1/4 teaspoon chopped rosemary, divided
- 1/3 cup dry white wine
- 2 tablespoons chopped pitted Kalamata olives, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes