Asparagus with Skirt Steak and Grapefruit Salsa
Asparagus with Skirt Steak and Grapefruit Salsa - crispy asparagus spears, juicy beef and tangy grapefruit salsa. Photo: Marieke Dammann
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Nutritional values
The large amounts of potassium, magnesium, iron, zinc and manganese in asparagus activate more than 300 enzymes that strengthen the entire organism and heart and balance our electrolyte balance.
Grapefruits contain some secondary plant compounds that can cause interactions with certain drugs. You should therefore ask your doctor whether you could experience any negative interactions.
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1.5 g | (6 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 68 μg | (113 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 84 mg |
Ingredients
- Ingredients
- 18 ozs white or green Asparagus
- salt
- 2 Tbsps Agave syrup
- 1 Tbsp butter
- 1 Grapefruit
- ½ bunch scallions
- ½ bunch cilantro
- 1 Tbsp olive oil
- peppers
- Red pepper flakes
- 4 sprigs thyme
- 1 oz Gruyere
- 2 Tbsps whole grain breadcrumbs
- 14 ozs Skirt Steak
- to taste: coarse Sea salt
Preparation steps
Wash and peel the asparagus and cut off the woody ends. Place the asparagus spears on a baking tray covered with baking paper. Sprinkle 1 Tablespoon salt, 1 Tablespoon agave syrup, and 1 Tablespoon melted butter over the asparagus and bake in a preheated oven at 400°F for about 20 minutes.
Meanwhile, for the grapefruit salsa, peel the grapefruit and cut out the fruit fillets between the separating skins. Wash and clean the spring onions and cut into rings. Wash coriander, shake dry and chop. Mix everything with olive oil and remaining agave syrup, season with salt, pepper and chili flakes and put aside.
Wash the thyme, shake dry and pluck the leaves. Grate the cheese. Mix breadcrumbs with thyme, cheese and remaining butter.
Remove asparagus from the oven and spread the crumb-cheese mixture on the asparagus. Then bake in the oven at 425°F for another 10 minutes until golden brown.
In the meantime, pat the steaks dry and sear them in a hot grill pan on both sides for 5-7 minutes at high heat. Remove the steaks from the pan and let them rest for 5 minutes. Then cut into strips and sprinkle with sea salt as desired. Arrange the asparagus with the steaks and the salsa.
