Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
300
Calories
2g
Protein
27g
Fat
8g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1/2 cup vegetable or peanut oil
- 1/2 cup ketchup
- 1/4 cup red wine
- 1 tablespoon chopped parsley
- 3 tablespoons wine or balsamic vinegar
- 1 teaspoon garlic powder or 4 cloves garlic, minced
- 1/2 teaspoon each salt and pepper
Directions
1
Combine all ingredients.
2
If you have a blender available, all the hand chopping can be avoided - just toss in the garlic, parsley, etc. and add the liquids and seasonings, then blend.
3
In a Ziploc bag, marinate steak for 4 to 8 hours (overnight for best results).
4
Cook on grill until desired degree of doneness is reached. Serve with baked potato and a garden salad. Enjoy.
Recipe sourced from
fandom