Steak Strips with Salad and Eggs
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 10.7 μg | (357 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,308 mg | (33 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 265 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Steak (180 grams each, such as, hip)
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 1 Cucumber
- 1 Romaine lettuce
- 200 grams Cherry tomatoes
- 1 red onion
- 3 hard-boiled eggs
- 150 grams Yogurt (0.1% fat)
- 3 Tbsps White vinegar
Preparation steps
1.
Rinse the steaks, pat dry and season with salt and pepper. Cook on each side in some oil in a grill pan for about 2 minutes until browned. Leave over low heat for a few extra minutes if still too pink.
2.
Rinse and trim the cucumber and cut into thin slices. Rinse the lettuce, separate into individual leaves and shake dry. Rinse, trim and halve the tomatoes. Peel the onion and cut into thin rings. Peel the eggs, halve two eggs and finely chop the third egg.
For the dressing, mix the yogurt with the egg and the vinegar and season with salt and pepper.
3.
Remove the steaks from the pan, leave to rest briefly and then cut into strips.
Arrange on plates with salad ingredients and the egg halves and serve drizzled with the yogurt dressing.
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