Try this William Shatners Steak Picado recipe, or contribute your own.
Suggest a better descriptionCut up peppers, onions and tomatoes into 1/2" pieces. Saute in olive oil until onions are transparent. Cube steak into bite sized pieces In separate pan, rubbed with olive oil, sear meat quickly until brown outside, but rare inside. Add sauteed vegetables, chili powder, oregano and garlic. Season to taste. Mix well. Cover and simmer for 10 minutes. Serve at once, alone, or with side dishes of rice, tortillas and green salad, tossed with vinegar-oil dressing and dry red wine. MC formatting by bobbi744@sojourn.com Notes: This has a lovely flavor. The broth is very thin and I thought best served over hot cooked rice. I only added the tomatoes to the other vegetables when I added the beef, so the tomatoes would not become too mushy. Recipe By: Celebrity Cookbook, Johna Blinn, 81 Posted to MC-Recipe Digest V1 #314 Date: Sat, 23 Nov 1996 13:22:41 +0100 From: tpogue@ids2.idsonline.com (terry pogue)
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 16 | ||
Calories from Fat: 7 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 10mg | 0 % | |
Potassium 86.7mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.4g | ||
Protein 0.5g | 1 % | |
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: 16
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