Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
800
Calories
39g
Protein
60g
Fat
32g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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 lb. beef flank steak, cut into 2 equal pieces
- 1 white onion, thickly sliced, plus 1/2 white
- onion, thinly sliced, and 1/2 cup finely
- chopped white onion
- 3 garlic cloves
- 6 peppercorns
- 2 bay leaves
- 1 Tbs. dried oregano, preferably Mexican
- 2 tsp. sea salt, plus more, to taste
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 4 pickled jalapeño or serrano chilies, finely
- chopped, with 2 Tbs. pickling liquid
- 1/2 cup cubed Monterey jack cheese
- 1/2 cup fresh cilantro leaves, chopped
- Freshly ground pepper, to taste
- Inner leaves from 1 small head romaine lettuce,
- plus 1 cup shredded romaine
- 1 firm but ripe Haas avocado, pitted, peeled
- and sliced
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