Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
363
Calories
8g
Protein
37g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| 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
- 2 T-bone or porterhouse steaks, each about
- 1 3/4 lb. and 1 1/2 inches thick
- Salt and freshly ground pepper, to taste
- 2 cups tender, young arugula leaves
- 2-oz. piece Parmigiano-Reggiano cheese, cut
- into thin shavings with a vegetable peeler
- Extra-virgin olive oil for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes