Try this Flank Steak with Roasted Root Vegetables recipe, or contribute your own.
Suggest a better descriptionToss carrots, parsnips, oil, chopped rosemary, 1/2 tsp salt and generous amount of pepper on a rimmed baking sheet. Roast in oven
Poke steak a few times with a fork. Transfer to resealable bag. Add broth, sugar, mustard, and garlic. Tear rosemary sprigs and add to bag. Seal bag and vigorously massage meat for 5 minutes. Marinade. BBQ.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (1908g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1739 | ||
Calories from Fat: 460 (26%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 51.1g | 68 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 22.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 198.4mg | 61 % | |
Sodium 2014.4mg | 69 % | |
Potassium 6316.3mg | 166 % | |
Total Carbohydrate 189.9g | 56 % | |
Dietary Fiber 52.3g | 209 % | |
Sugars, other 137.6g | ||
Protein 135.1g | 193 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1739
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.