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Paprika and Coriander Rubbed Steaks With Orange-Coriander Salsa

 
One serving costs about $1.03

$1.03 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 valentine's day,father's day,gluten-free,dairy-free,gluten free,dairy free,whole 30 mexican
spoonacular Score:68%

Spoonacular Score: 68%

 

If you want to add more Mexican recipes to your recipe box, Paprikan and Coriander Rubbed Steaks With Orange-Coriander Salsa might be a recipe you should try. This recipe makes 2 servings with 155 calories, 2g of protein, and 9g of fat each. For $1.03 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. 1 person found this recipe to be flavorful and satisfying. If you have steaks, , coriander powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Similar recipes are Broiled Sablefish With Coriander & Paprika, Oregano-Coriander-Rubbed Turkey, and Coriander and Cumin Rubbed Pork Chops.

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. 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 Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.

Director's Merlot

Our 2014 Director's Merlot offers lushness and a round, full palate. Its fragrance demonstrates red and black fruit with hints of anise and spiced wood. Juicy upon entry, the wine broadens and becomes velvety on the palate with flavors of plum, loganberry and black cherry accentuated by subtle spice notes of espresso bean and toasted vanilla. Medium tannins support the body of this wine, offering sophistication in its finish. Pairs nicely with brisket, grilled pork chops and linguine with pesto.

» Get this wine on Amazon.com

Ingredients

Servings:
2.25 inches
2.25 inches steaks
steaks
1 tsp
1 tsp paprika
paprika
1 tsp
1 tsp coriander powder
coriander powder
0.5 tsps
0.5 tsps pepper
pepper
some
some salt
salt
some
some olive oil
olive oil
2
2  navel oranges
navel oranges
1 clove
1 clove garlic
garlic
1
1  green white spring onion
green white spring onion
0.5 cups
0.5 cups fresh coriander
fresh coriander
1 Tbsp
1 Tbsp olive oil
olive oil
1 pinch
1 pinch dried chilli flakes
dried chilli flakes
some
some salt and pepper
salt and pepper
2.25 inches steaks
2.25 inches
steaks
1 tsp paprika
1 tsp
paprika
1 tsp coriander powder
1 tsp
coriander powder
0.5 tsps pepper
0.5 tsps
pepper
some salt
some
salt
some olive oil
some
olive oil
2  navel oranges
2
navel oranges
1 clove garlic
1 clove
garlic
1  green white spring onion
1
green white spring onion
0.5 cups fresh coriander
0.5 cups
fresh coriander
1 Tbsp olive oil
1 Tbsp
olive oil
1 pinch dried chilli flakes
1 pinch
dried chilli flakes
some salt and pepper
some
salt and pepper

Equipment

paper towels
paper towels
aluminum foil
aluminum foil
frying pan
frying pan
paper towels
paper towels
aluminum foil
aluminum foil
frying pan
frying pan


Instructions

Mix all the salsa ingredients together. Season to taste with some salt and pepper. Cover and reserve at room temperature. Dab the steaks with a paper towel to get rid of excess moisture. Blend the paprika, coriander and pepper together and rub over the steaks. Heat a pan with some olive oil. Sear the steaks until they caramelise for about two minutes on each side so they remain pink in the centre. Take the steaks off the heat. Season with salt on both sides. Tent loosely with foil and allow to sit for five minutes so that the juices redistribute. Slice the steaks as thin as possible against the grain and place on a platter. Spoon over the orange salsa and pour over the excess juices. Serve immediately.

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

Price Breakdown

Cost per Serving: $1.03
Ingredient
2.25 inches steaks
1 teaspoon paprika
1 teaspoon coriander powder
½ teaspoons pepper
some olive oil
2 navel oranges
1 clove garlic
1 green white spring onion
½ cups fresh coriander
1 tablespoon olive oil
Price
$0.13
$0.10
$0.12
$0.03
$0.17
$0.93
$0.07
$0.08
$0.26
$0.17
$2.06

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.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
154 Calories
2g Protein
8g Total Fat
20g Carbs
28% Health Score
Limit These
Calories
154
8%

Fat
8g
13%

  Saturated Fat
1g
8%

Carbohydrates
20g
7%

  Sugar
12g
14%

Cholesterol
1mg
1%

Sodium
201mg
9%

Get Enough Of These
Protein
2g
5%

Vitamin C
85mg
104%

Vitamin K
31µg
30%

Vitamin A
1186IU
24%

Fiber
4g
17%

Folate
54µg
14%

Vitamin E
1mg
12%

Manganese
0.19mg
10%

Potassium
326mg
9%

Vitamin B6
0.17mg
9%

Calcium
82mg
8%

Vitamin B1
0.11mg
8%

Vitamin B2
0.11mg
6%

Magnesium
24mg
6%

Phosphorus
50mg
5%

Copper
0.1mg
5%

Iron
0.89mg
5%

Vitamin B3
0.95mg
5%

Vitamin B5
0.43mg
4%

Zinc
0.42mg
3%

Selenium
1µg
2%

covered percent of daily need

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