Beef Steak with Pepper Sauce, Potatoes and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 257 mg | (271 %) | ||
| Potassium | 1,554 mg | (39 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the steak
- 800 grams Steak (such as sirloin or top loin)
- 1 tsp cilantro
- 1 Tbsp peppercorns
- 1 tsp Mustard seed
- 1 Tbsp honey
- 5 Tbsps soy sauce
- 4 waxy, new potatoes
- 2 onions
- sunflower oil
- salt
- freshly ground peppers
- For the pepper sauce
- 2 red Bell pepper
- 2 yellow Bell pepper
- 2 garlic cloves
- 1 tsp honey
- 2 Tbsps Vinegar
- 100 milliliters Beef broth
- 2 Tbsps vegetable oil
- 1 tsp ground paprika
- salt
- cayenne pepper
Preparation steps
Place the coriander, pepper and mustard in a mortar and coarsely grind, then mix with honey and soy sauce.
Rinse the meat, pat dry and rub with the marinade. Cover and let stand for about 2 hours.
Rinse the potatoes thoroughly and cut into wedges. Cook in boiling salted water for about 10 minutes. Do not cook all the way through. Drain and allow to cool slightly. Peel the onions and cut into rings. Drizzle the potatoes and onion rings with a little oil and season with salt and pepper.
Wrap the potatoes and onions in aluminum foil and cook on the grill for about 10-20 minutes. Place the meat on the barbecue and grill for about 8-10 minutes.
For the pepper sauce, rinse and dice the peppers. Peel the garlic and chop finely. Fry in hot oil together. Add the paprika and deglaze with vinegar and broth. Simmer for a few minutes, then stir in the honey and season with salt and cayenne pepper.
Remove the meat from the grill, let it rest for a moment, then cut into thin slices. Serve with the potatoes and onions on warmed plates and top with the pepper sauce.
