Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 22.2% of RDA
• Carbs: 4.4% of RDA
• Fat (total lipid): 49.4% of RDA
• Fiber: 0.5% of RDA
• Fructose: 12.7% of RDA
• Protein: 28.0% of RDA
• Sodium: 42.3% of RDA
• Sugar: 36.1% of RDA
• Vitamin A (IU): 1.2% of RDA
• Vitamin B6: 27.6% of RDA
• Vitamin C: 0.1% of RDA
• Iron: 0.0% of RDA
• Magnesium: 9.9% of RDA
• Manganese: 6.8% of RDA
• Niacin: 34.2% of RDA
• Potassium: 13.4% of RDA
• Zinc: 53.6% 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
PREPARING THE STEAK MARINADE
1.
In a large ziplock bag, combine the olive oil, soy sauce, ginger, garlic powder, pepper, and rice vinegar. Add skirt steak, coat well. Marinate for at least 30 minutes in the refrigerator.
PREPARING THE SAUCE
2.
Place sugar in a heavy medium saucepan.
3.
Heat over medium heat until the sugar begins to melt. Stir until the sugar dissolves then cook without stirring until deep golden, about 5 minutes.
4.
Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute.
5.
Add 1 C. of the pomegranate juice; boil until mixture begins to thicken, about 5 minutes.
6.
Add broth and boil until sauce coats a spoon and is reduced to about ½ C, about 15-20 minutes.
7.
SEARING THE STEAK
8.
In an iron skillet over medium-medium high heat, place the skirt steak.
9.
Slightly press down to create sear. For medium rare, cook for 3 minutes. Flip steak and cook for an additional 3 minutes. If more done steak is desired cook for longer.
10.
Let steak rest about 10 minutes, then cut thin slices against the grain.
TO SERVE
11.
Lay a few slices of steak down on a plate.
12.
Drizzle some of the warm pomegranate sauce over the steak.
13.
Garnish with some greens of choice and serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 444
Protein 31.5 g
Carbohydrates 12.1 g
Iron 0 mg
Fiber 0.13 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.
