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Ingredients
- 1 pound russet potatoes 3 Tbsp sweet butter ¼ cup whole milk Salt and Pepper to taste For the Steak:
- 4 4-ounce portions ribeye steak For the Salad Topping:
- 6 ounces mixed greens 1 Tbsp extra virgin olive oil ½ Tbsp balsamic vinegar 2 oz Gorgonzola cheese Preparation To Make the Pesto:
View Full Recipe at Creative Culinary
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1077g | |
| Calories 1131 | |
| Calories from Fat 336 | 30% |
| Total Fat 37.31g | 47% |
| Saturated Fat 7.63g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 281mg | 94% |
| Sodium 2887mg | 120% |
| Potassium 3523mg | 101% |
| Total Carbs 88.5g | 24% |
| Dietary Fiber 11.5g | 38% |
| Sugars 3.73g | 2% |
| Protein 111.7g | 179% |
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