Beef Steak with Fruit Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 9.08 g | (9 %) | ||
| Fat | 9.18 g | (8 %) | ||
| Carbohydrates | 41.96 g | (28 %) | ||
| Sugar added | 23.59 g | (94 %) | ||
| Roughage | 5.01 g | (17 %) |
| Vitamin A | 38.64 mg | (4,830 %) | ||
| Vitamin D | 0.03 μg | (0 %) | ||
| Vitamin E | 1.27 mg | (11 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 3.79 mg | (32 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 8.45 μg | (3 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 1.12 μg | (2 %) | ||
| Vitamin B₁₂ | 0.95 μg | (32 %) | ||
| Vitamin C | 28.22 mg | (30 %) | ||
| Potassium | 354.47 mg | (9 %) | ||
| Calcium | 41.96 mg | (4 %) | ||
| Magnesium | 16.59 mg | (6 %) | ||
| Iron | 2.17 mg | (14 %) | ||
| Zinc | 2.18 mg | (27 %) | ||
| Saturated fatty acids | 1.11 g | |||
| Cholesterol | 24.95 mg |
Ingredients
- For the chutney
- 250 grams Elderberry
- 10 grams salt
- 10 grams ginger
- 60 grams sugar
- 1 shallot
- 2 garlic cloves
- 2 Tbsps honey
- 1 organic Lime (zested)
- 80 milliliters white balsamic vinegar
- Red pepper flakes
- For the beef
- 4 slices Sirloin steak (each about 200 grams)
- salt
- peppers
- 2 Tbsps Canola oil
Preparation steps
For the chutney: rinse elderberries and season with salt and sugar. Cover and let stand for at least 2 hours (better overnight).
Peel ginger, shallot and garlic, chop finely. Heat honey in a pan until frothy. Add shallot, garlic and ginger and saute briefly. Add lime zest and saute briefly. Deglaze pan with vinegar, simmer down a little bit. Add elderberries and season with red pepper, salt and sugar. Remove from heat and cool slightly.
For the beef: rinse meat, pat dry and season with salt and pepper. Heat oil in a pan and cook steaks for about 4-8 minutes per side (depending on desired doneness) on high heat. Remove from pan and wrap in aluminum foil, let rest in preheated oven at 100°C (approximately 200°F) for about 10 minutes. Remove from oven and arrange on plates with chutney. Serve with green salad and white bread, if desired.
