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Lemon Pepper Steak

 
One serving costs about $0.24

$0.24 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

36 valentine's day,father's day,gluten-free,dairy-free,gluten free,dairy free,fodmap friendly antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:6%

Spoonacular Score: 6%

 

This recipe makes 36 servings with 35 calories, 3g of protein, and 2g of fat each. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. A mixture of chuck arm steak, dill weed, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for valentin day. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). Try Lemon-Pepper Flank Steak Tacos, Chinese Pepper Steak (Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce) for similar recipes.

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Ferrari-Carano Merlot. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.

Ferrari-Carano Merlot

Select lots of grapes are chosen from our vineyards in Sonoma County to create this beautifully-balanced and full-bodied 2010 Ferrari-Carano Merlot. This is a velvety wine with a complex nose of fresh-picked blackberries, black tea, cedar, red cherry and licorice. A fleshy and generous mouthfeel is followed by notes of bittersweet cinnamon, mocha and tobacco. This wine has full, generous tannins that coat the palate, impressive length and lasting acidity.

» Get this wine on Wine.com

Ingredients

Servings:
1.25 lb
1.25 lb chuck steak
chuck steak
0.25 tsps
0.25 tsps dill weed
dill weed
0.25 cups
0.25 cups fresh lemon juice
fresh lemon juice
1 tsp
1 tsp black pepper
black pepper
some
some salt
salt
0.25 cups
0.25 cups water
water
1.25 lb chuck steak
1.25 lb
chuck steak
0.25 tsps dill weed
0.25 tsps
dill weed
0.25 cups fresh lemon juice
0.25 cups
fresh lemon juice
1 tsp black pepper
1 tsp
black pepper
some salt
some
salt
0.25 cups water
0.25 cups
water

Equipment

broiler pan
broiler pan
ziploc bags
ziploc bags
broiler pan
broiler pan
ziploc bags
ziploc bags


Instructions

  1. Combine lemon juice, salt and dill weed. Trim all visible fat and place beef chuck steak in plastic bag or dish; add marinade, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 6 to 8 hours or overnight, turning at least once. Remove steak from marinade, press pepper into surface of both side of meat. Place steak on broiler pan and broil 10 to 12 minutes on each side. Carve steak into thin slices.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.24
Ingredient
1.25 pounds chuck steak
¼ cups fresh lemon juice
1 teaspoon black pepper
some salt
Price
$8.30
$0.41
$0.06
$0.02
$8.80

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

Disclaimer

Nutritional Information

Quickview
34 Calories
2g Protein
2g Total Fat
0.15g Carbs
0% Health Score
Limit These
Calories
34
2%

Fat
2g
4%

  Saturated Fat
1g
7%

Carbohydrates
0.15g
0%

  Sugar
0.04g
0%

Cholesterol
10mg
4%

Sodium
204mg
9%

Get Enough Of These
Protein
2g
6%

Zinc
1mg
8%

Vitamin B12
0.42µg
7%

Selenium
3µg
4%

Vitamin B3
0.69mg
3%

Vitamin B6
0.06mg
3%

Phosphorus
29mg
3%

Iron
0.35mg
2%

Potassium
56mg
2%

Vitamin B2
0.02mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need

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