Directions:
- Puree vinegar, oil, shallots and rosemary in blender until almost smooth. Pour into large zip lock plastic bag. Add steaks; seal bag, turn to coat with marinade. Refrigerate at least 6 hours and up to 1 day; turning occassionally.
- Prepare barbeque (medium-high). Remove steaks from marinade, sprinkle with salt and pepper to taste. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.35 Kcal (1772 kJ) | ||
| Calories from fat | 262.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.13g | 45% | |
|---|---|---|---|
| Cholesterol | 113.4mg | 38% | |
| Sodium | 70.84mg | 3% | |
| Potassium | 460.69mg | 10% | |
| Total Carbs | 1.96g | 1% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 35.59g | 71% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 2.7mg | 15% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 279.61 Kcal (1171 kJ) | ||
| Calories from fat | 173.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.24g | 45% | |
|---|---|---|---|
| Cholesterol | 74.9mg | 38% | |
| Sodium | 46.79mg | 3% | |
| Potassium | 304.28mg | 10% | |
| Total Carbs | 1.29g | 1% | |
| Sugars | 0.63g | 4% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 23.51g | 71% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.8mg | 15% | |
| Calcium | 18.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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