2 Serves
480 Mins
Combine the marinade ingredients and fresh rosemary in a bowl, then submerge the steaks and refrigerate for at least one hour.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
7 mg / 15 mgVitamin K
896 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
206 µg / 400 µgCalcium
391 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
225 mg / 420 mgPhosphorus
503 mg / 1,250 mgPotassium
1894 mg / 4,700 mgSodium
444 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
20 g / 28 gSugar
17 g / 50 gSaturated Fat
16 g / 20 gCholesterol
72 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
In a grill pan, toss the cherry tomatoes with a drizzle of olive oil and salt and pepper, then grill until blistered and set aside.
Boil the new potatoes in a pot of water until tender, then drain.
Boil the green beans and peas in a pot of water for 8-10 minutes, drain, and cool under cold running water.
Process the cooked green beans, peas, ricotta, and olive oil in a food processor until a rough puree forms, then season with salt and pepper.
Sear the steaks in a hot frying pan with olive oil for 2 minutes per side, then add butter and cook for an additional 2-4 minutes until desired doneness.
Remove steaks to a plate to rest, then briefly heat the green vegetable puree in the same frying pan.
25
g95
g20
g
Yemeni
