Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 6.5% of RDA
• Carbs: 2.1% of RDA
• Fat (total lipid): 19.7% of RDA
• Fiber: 9.3% of RDA
• Fructose: 0.2% of RDA
• Protein: 0.8% of RDA
• Sodium: 11.6% of RDA
• Sugar: 8.2% of RDA
• Vitamin A (IU): 26.1% of RDA
• Vitamin B6: 2.1% of RDA
• Vitamin C: 14.6% of RDA
• Iron: 0.0% of RDA
• Magnesium: 3.1% of RDA
• Manganese: 2.5% of RDA
• Niacin: 2.4% of RDA
• Potassium: 7.6% of RDA
• Zinc: 1.1% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper.
2.
Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes before slicing.
3.
Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium heat.
4.
Add the fennel and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until slightly browned and just tender, 5 to 6 minutes.
5.
Stir in the olives and jalapeno and cook for 1 minute. Sprinkle with the fennel fronds and serve with the sliced steak. Top with freshly ground pepper or whole peppercorns.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 130
Protein 0.94 g
Carbohydrates 5.78 g
Iron 0 mg
Fiber 2.61 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
