Photo: Jason Leung
Flank Steak with Goat Cheese on Toast
9 ingredients
10 min + 15 min
6
openrecipes
While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare's new cookbook...
Estimated Nutrition (whole recipe, rough)
554
Calories
34g
Protein
38g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Fig | 1 medium (50g) | 37 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 tablespoon smoked paprika
- 2 teaspoons red chili pepper flakes
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 1 1/2 pound flank steak (or skirt steak)
- One 8-ounce jar roasted red bell peppers, sliced
- 6 ounces goat cheese
- 1/2 cup fig jam (or your choice of jam/chutney)
- 1-2 loaves baguette
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes