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Picture of Flank Steak with Cauliflower Purée
british lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1721 kcal 86 %
  • Fat 112 g 172 %
  • Saturated 31 g 157 %
  • Carbs 24 g 8 %
  • Fiber 9 g 34 %
  • Protein 152 g 303 %
  • Cholesterol 463 mg 154 %
  • Sodium 2654 mg 111 %
  • Calcium 322 mg 32 %
  • Magnesium 221 mg 53 %
  • Potassium 3367 mg 72 %
  • Iron 15 mg 81 %
  • Zinc 27 mg 247 %
  • Phosphorus 1476 mg 211 %
  • Vitamin A 128 µg 14 %
  • Vitamin C 173 mg 193 %
  • Thiamin (B1) 1 mg 48 %
  • Riboflavin (B2) 1 mg 64 %
  • Niacin (B3) 48 mg 303 %
  • Vitamin B6 4 mg 346 %
  • Folate equivalent (total) 294 µg 74 %
  • Vitamin B12 8 µg 335 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 11 mg 71 %
  • Vitamin K 582 µg 485 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Flank Steak with Cauliflower Purée

Ingredients

  • 1 small head cauliflower
  • 4 tbsp. olive oil
  • 1½ lb. flank steak
  • Kosher salt and pepper
  • ½ c. fresh flat-leaf parsley
  • 2 tbsp. red wine vinegar
  • 1 tbsp. capers
  • 1 shallot or ¼ small red onion

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