| 3 lbs. skirt steak, or rib-eye, or filet mignon (butterflied) |
6 oz |
$5.99 per pound
|
$2.25 |
| 3/4 cup olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.28 |
| 3/4 cup orange juice |
1 tablespoon |
$4.79 per 59 fluid ounces
|
$0.06 |
| 1/4 cup fresh lime juice |
1 1/2 teaspoons |
$1.49 per 15 fluid ounces
|
$0.02 |
| 10 smashed garlic cloves |
1 1/4 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 large onion, chopped |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 2 tsp Mexican oregano |
1/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 1/2 tbs. cumin |
1/6 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.02 |
| 1 small bell pepper, seeded, chopped |
1/8 bell pepper |
$3.29 per pound
|
$0.07 |
| 4 ripe tomatoes, seeded, chopped |
1/2 tomatoes |
$1.99 per pound
|
$0.14 |
| 1 jalapeno, seeded, chopped |
1/8 jalapeno |
$1.99 per pound
|
$0.01 |
| 1/4 cup cilantro leaves, chopped |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 2 tbs. EVOO |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 2 tbs. red wine vinegar |
3/4 teaspoon |
$3.39 per 12 fluid ounces
|
$0.04 |
| 1/2 tsp. salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$3.07 |
| Total Recipe |
$24.57 |
Suggestions?