Photo: Jason Leung
Skirt Steak with Hazelnut Picada and Wilted Escarole
12 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1010
Calories
41g
Protein
42g
Fat
115g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | 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
- 1 1/2 pounds (700g) skirt steak, cut into 4 portions
- 1 head of escarole
- sea salt and freshly ground black pepper
- a little extra virgin olive oil
- 4 tablespoons (50g) unsalted butter
- 1 thick slice of chewy peasant style bread
- generous 3/4 cup (180ml) extra-virgin olive oil
- 20 shelled hazelnuts
- grated or finely shredded zest of 1 orange
- 1 tablespoon orange juice
- 1 garlic clove, peeled
- small bunch of oregano, leaves only
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