Directions:
- Bring meat to room temperature and pat dry. Heat the extra-virgin olive oil in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.34 Kcal (2287 kJ) | ||
| Calories from fat | 304.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.88g | 52% | |
|---|---|---|---|
| Cholesterol | 154.19mg | 51% | |
| Sodium | 120.86mg | 5% | |
| Potassium | 783.43mg | 17% | |
| Total Carbs | 6.89g | 2% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 48.17g | 96% | |
| Vitamin C | 18.6mg | 31% | |
| Iron | 2.9mg | 16% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 186.83 Kcal (782 kJ) | ||
| Calories from fat | 104.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.59g | 52% | |
|---|---|---|---|
| Cholesterol | 52.73mg | 51% | |
| Sodium | 41.33mg | 5% | |
| Potassium | 267.91mg | 17% | |
| Total Carbs | 2.35g | 2% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 16.47g | 96% | |
| Vitamin C | 6.4mg | 31% | |
| Iron | 1mg | 16% | |
| Calcium | 26.1mg | 8% | |
* 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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