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Shredded Flank Steak with Potatoes in Green Salsa
PATI JINICH14Ingredients
115Minutes
370Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. flank steak (cut into 3- to 4-inch chunks)
- 2 bay leaves
- 1/2 white onion
- 3 garlic cloves (peeled)
- 1 tsp. coarse sea salt (or kosher)
- 10 black peppercorns (optional)
- 1 lb. tomatillos (husks removed and rinsed)
- 1 garlic clove (peeled)
- 1 jalapeño (or serrano chile, or to taste)
- 1/3 cup white onion (coarsely chopped)
- 1 cup cilantro leaves (and top part of stems)
- 1/2 tsp. coarse sea salt (or kosher, or more to taste)
- 2 Tbsp. vegetable oil
- 1 lb. baby red potatoes (if they are not so small, halved or quartered to be bite size)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat5g25% |
| Trans Fat0g |
| Cholesterol55mg18% |
| Sodium680mg28% |
| Potassium1100mg31% |
| Protein34g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A6% |
| Vitamin C35% |
| Calcium6% |
| Iron25% |
* 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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