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Receta Flank Steak With Chickpea Arugula Salad from Bertolli Olive Oil
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Ingredientes
- 1 pound flank steak
- 1 teaspoon Bertolli® Extra Light™ Tasting Olive Oil
- 1 tablespoon fresh lemon juice
- Grated peel from 2 lemons
- Grated peel from 1 orange
- 2 tablespoon Bertolli® Extra Virgin Olive Oil
- 1 can (15 ounces) can chickpeas, rinsed and drained
- 1/2 cup pitted kalamata olives, chopped
- 2 green onions, sliced
- 1/2 cup chopped pepperoncini
- 4 cups arugula
View Full Recipe at This Mama Cooks!
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 613g | |
| Calories 799 | |
| Calories from Fat 354 | 44% |
| Total Fat 39.33g | 49% |
| Saturated Fat 14.42g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 857mg | 36% |
| Potassium 1769mg | 51% |
| Total Carbs 9.27g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.02g | 1% |
| Protein 98.67g | 158% |
