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    You are in: Home / Recipes / Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree Recipe
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    Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree

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    • on December 31, 2009

      Originally rated on 8/17/09 - This recipe made it into my book#266453. FANTASTIC! My husband couldn't wait until I assembled everything and ate a strip of the steak. I heard a loud, "WOW". The marinade flavoring on the steak alone is worthy of company. It's delicious. I grilled my steak to med. rare and it was melt-in-your-mouth good. I used a top sirloin cut of steak. The bean and pea mash is absolutely yummy. I could eat that all on it's own. I even thought it tasted great before adding the parmesan cheese! For the balsamic glaze, I only used 1 cup of balsamic vinegar and still had plenty left over. The glaze was so flavorful and complemented each aspect of this dish. I've saved the leftover glaze to use on salads. When eating, I found myself mixing it all together to get each flavor component on my fork. There are a lot of steps in this recipe, but as Sarasota said, nothing is difficult. I think in the future, I will do the beans/peas and the glaze in advance so the dinner will come together in a flash. Note: make sure you read through the entire recipe first so you know how everything will work together when preparing. Also, the suggestion in step 12 is a great idea and would be lovely with this meal.

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    Nutritional Facts for Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree

    Serving Size: 1 (262 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 265.4
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 2.8 g
    Cholesterol 36.1 mg
    Sodium 514.5 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 6.0 g
    Sugars 3.8 g
    Protein 24.5 g

    The following items or measurements are not included:

    olive oil

    lemons, zest of


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