Arugula Salad with Fillet Steaks

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Arugula Salad with Fillet Steaks
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
441
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie441 cal.(21 %)
Protein48 g(49 %)
Fat25 g(22 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.8 mg(23 %)
Vitamin K57.4 μg(96 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin18.5 mg(154 %)
Vitamin B₆1.1 mg(79 %)
Folate35 μg(12 %)
Pantothenic acid2.3 mg(38 %)
Biotin12.5 μg(28 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C16 mg(17 %)
Potassium864 mg(22 %)
Calcium225 mg(23 %)
Magnesium62 mg(21 %)
Iron5.1 mg(34 %)
Iodine14 μg(7 %)
Zinc9.9 mg(124 %)
Saturated fatty acids8.5 g
Uric acid234 mg
Cholesterol114 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
4 Red onions
2 Tbsps balsamic vinegar
3 Tbsps olive oil
salt
freshly ground peppers
4 slices Beef fillet (about 140 grams)
60 grams Parmesan (planed)
80 grams Arugula
2 Tbsps balsamic vinegar
2 Tbsps olive oil
How healthy are the main ingredients?
ArugulaParmesanolive oilolive oilsalt

Preparation steps

1.

Peel the onions and cut in half crosswise. Place in a casserole dish with the cut side up. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper and bake in a preheated oven at 200°C (approximately 400ºF) for about 25 minutes.

2.

Meanwhile, fry the steaks in some oil for 4 minutes on each side (longer or shorter depending on your preference). Season with salt and pepper, remove from the pan and leave to rest for a few minutes.

3.

Rinse, trim and drain the arugula. Arrange with the onions on plates and lay the steaks over the top. Drizzle with oil and vinegar and serve showered with Parmesan.