Beef Steaks
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
139
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 1.1 g | (1 %) | ||
| Fat | 14.11 g | (12 %) | ||
| Carbohydrates | 4.4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.56 g | (5 %) |
more nutritional values
| Vitamin A | 59.82 mg | (7,478 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.34 mg | (20 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.51 mg | (4 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 38.4 μg | (13 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11.28 mg | (12 %) | ||
| Potassium | 165.6 mg | (4 %) | ||
| Calcium | 43.2 mg | (4 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.89 mg | (6 %) | ||
| Iodine | 1.2 μg | (1 %) | ||
| Zinc | 0.23 mg | (3 %) | ||
| Saturated fatty acids | 2.02 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- Dry, aged Ribeye Steak (each about 200- 250 grams)
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- 16 scallions
How healthy are the main ingredients?
saltPreparation steps
1.
Preheat the oven to 100 ° C hot air preheat.
2.
Rinse and pat dry beef steaks. Heat 2-3 tablespoons of oil in one large or two medium-sized pans and cook steaks for about 3-5 minutes per side, depending on desired degree of doneness. Season with salt and pepper and wrap in aluminum foil. Place into preheated oven at 100°C (approximately 200°F) for about 8-10 minutes.
3.
Rinse and dry scallions. Heat 2 tablespoons of vegetable oil in a pan and saute scallions for about 2-3 minutes, stirring. Season with salt and pepper.
4.
Place steaks on plates and serve accompanied by scallions.
