13 Ingredients
  • 6 slices bacon, cut into lardons
  • 1 (1 1/2-pound) piece of flatiron steak, butterflied open (by you or your butcher), cut into 4 equal pieces and pounded 1/4-inch thin
  • Salt and freshly ground pepper
  • 2 tablespoons country-style or Dijon mustard
  • 1 1/2 large yellow onions, diced
  • 2 tablespoons pickle relish
  • 2 tablespoons vegetable oil
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1/4 cup red wine
  • 1 (14 1/2-ounce) can of diced tomatoes
  • Special equipment: kitchen twine
Nutrition
943
47% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

38% 25

Saturated

32% 6

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

56% 168

Carbs (net)

- 163

Fiber

17% 4

Sugars

- 146

Sugars, added

- 0

Protein

23% 11

Cholesterol

10% 29

Sodium

43% 1022

Calcium

7% 74

Magnesium

8% 33

Potassium

11% 510

Iron

8% 1

Zinc

8% 1

Phosphorus

17% 122

Vitamin A

21% 185

Vitamin C

21% 19

Thiamin (B1)

64% 1

Riboflavin (B2)

11% 0

Niacin (B3)

18% 3

Vitamin B6

28% 0

Folate equivalent (total)

7% 27

Folate (food)

- 27

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

46% 7

Vitamin E

17% 3

Vitamin K

14% 17

Sugar alcohols

- 0

Water

- 231
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