| 1 bn flat-leaf parsley - (4 ounce) large stems discarde |
1/4 bunch |
$1.09 per cup
|
$0.27 |
| 10 x garlic cloves coarsely minced |
2 1/2 garlic cloves |
$4.00 per pound
|
$0.07 |
| 1 med carrot coarsely grated |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 1 c. extra-virgin extra virgin olive oil |
1/4 cup |
$5.99 per 16 fluid ounces
|
$0.75 |
| 1/3 c. distilled white vinegar |
1 tablespoon |
$5.79 per gallon
|
$0.03 |
| 1/4 c. water |
1 tablespoon |
n/a
|
|
| 1 tsp dry oregano |
1/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 1/2 tsp crushed red pepper - (to 1) Kosher salt to taste Freshly-grnd black pepper to taste |
1/8 teaspoon |
$3.29 per pound
|
$0.00 |
| 2 lb skirt steak |
1/2 lb |
$5.99 per pound
|
$3.00 |
| Total per Serving |
$4.21 |
| Total Recipe |
$16.85 |
Suggestions?