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Steak With Caper Sauce
- 4 pounds porterhouse or sirloin steak, cut 3/4-inch thick
- Salt and pepper to taste
- 1/3 cup Filippo Berio® Extra Virgin Olive Oil
- 2 large red onions, peeled and coarsely chopped
- 3 tablespoons capers in salt, well rinsed and minced
- 3 large lemons, juiced
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 44.2g|
|Saturated Fat 11.3g|
|Total Carbohydrate 7.3g|
|Dietary Fiber 1.5g|