Beef Steaks Grilled
Nutritional values
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,229 mg | (31 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the Relish
- 1 onion
- 1 tsp peppercorns
- ½ tsp Juniper berries
- 2 Tbsps olive oil
- 1 splash Red wine
- 200 grams crushed Tomatoes
- 1 tsp honey
- 1 Tbsp balsamic vinegar
Preparation steps
For the Relish: Peel and chop the onion. Grind the peppercorns and juniper berries with a mortar and pestle until coarse. Add the olive oil to a skillet to heat, and then sauté the onions, peppercorns, and juniper for 2-3 minutes. Deglaze the pan with the red wine and the tomatoes. Simmer, while stirring occasionally, for about 10 minutes. Stir in the honey and balsamic vinegar. Let cool.
For the vegetables: Rinse the eggplant and zucchini, and then cut into slices. Sprinkle the eggplant and zucchini with salt and allow to sit for approximately 10 minutes, until their water is released. Pat dry. Peel the carrots and onions. Halve the onion and chop the carrot into thick slices. In boiling salted water, blanch the vegetables for approximately 2 minutes. Rinse them in cold water to cool and allow them to drain. Toss the eggplant, zucchini, carrots, and onions with 3-4 tablespoons of olive oil. Place them on a preheated grill and cook on each side until tender, about 5 minutes. For the steaks: Brush the steaks with the remaining oil and grill for 3-6 minutes on each side, or until desired doneness is reached. For serving: Divide vegetables between plates, top with steak, and garnish with relish and rosemary. Season with salt.
