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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. olive oil
- 2 lb. flank steak (halved lengthwise and cut crosswise into several pieces)
- salt
- freshly ground black pepper
- 2 yellow onions (large, one minced and one cut into lengthwise ¼-inch strips)
- 2 green bell peppers (½ pepper minced, and 1 ½ peppers cut lengthwise into ¼-inch strips)
- 1/4 cup minced garlic (8 to 12 large cloves)
- 1 tsp. dried oregano leaves
- 1 tsp. ground cumin
- 2 Tbsp. tomato paste
- 1 3/4 cups beef broth
- 28 oz. crushed tomatoes
- 1 bay leaf
- 2/3 cup pimento-stuffed green olives (drained)
- 3 Tbsp. capers (nonpareil, drained)
- 1 1/2 Tbsp. red wine vinegar
- 1/4 cup chopped cilantro (coarsely)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol80mg27% |
Sodium1180mg49% |
Potassium1710mg49% |
Protein55g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber7g28% |
Sugars4g |
Vitamin A35% |
Vitamin C120% |
Calcium20% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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