This recipe has Fat (total lipid) as 90.0% and Sodium as 99.6% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.3% of RDA
• Calories: 48.0% of RDA
• Carbs: 22.2% of RDA
• Fat (total lipid): 90.0% of RDA
• Fiber: 59.2% of RDA
• Fructose: 4.8% of RDA
• Protein: 45.9% of RDA
• Sodium: 99.6% of RDA
• Sugar: 42.8% of RDA
• Vitamin A (IU): 471% of RDA
• Vitamin B6: 67.8% of RDA
• Vitamin C: 32.4% of RDA
• Iron: 3.7% of RDA
• Magnesium: 69.0% of RDA
• Manganese: 41.0% of RDA
• Niacin: 62.0% of RDA
• Potassium: 50.8% of RDA
• Zinc: 76.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
PREPARING THE SAUCE
2.
Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl.
GRILLING THE STEAK
3.
Preheat an outdoor grill or a grill pan for medium-high heat and lightly oil the grate.
4.
Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cook a few minutes longer according to preference.
5.
Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
ASSEMBLING THE SALAD
6.
Place 1 cup of spinach on a plate. Sprinkle some sliced onion, shredded carrot, and diced cucumber over the spinach.
7.
Place a few strips of beef over the vegetables.
8.
Sprinkle with sesame seeds and drizzle with the rice vinegar dressing. Drizzle a bit of soy sauce over the top as well and serve.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
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 960
Protein 51.6 g
Carbohydrates 61.0 g
Iron 0.70 mg
Fiber 16.6 g
Calcium 42.6 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.
