Beef Steaks with Tomato Salsa
(Percentage of daily recommendation)
|Calorie||1,125 kcal||(54 %)|
|Protein||74.41 g||(76 %)|
|Fat||88.73 g||(76 %)|
|Carbohydrates||10.46 g||(7 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.63 g||(9 %)|
|Vitamin A||295.73 mg||(36,966 %)|
|Vitamin D||0.38 μg||(2 %)|
|Vitamin E||1.76 mg||(15 %)|
|Vitamin B₁||0.36 mg||(36 %)|
|Vitamin B₂||0.61 mg||(55 %)|
|Niacin||31.71 mg||(264 %)|
|Vitamin B₆||1.48 mg||(106 %)|
|Folate||49.15 μg||(16 %)|
|Pantothenic acid||2.62 mg||(44 %)|
|Biotin||6.39 μg||(14 %)|
|Vitamin B₁₂||10.47 μg||(349 %)|
|Vitamin C||105.55 mg||(111 %)|
|Potassium||1,775.31 mg||(44 %)|
|Calcium||96.96 mg||(10 %)|
|Magnesium||103.33 mg||(34 %)|
|Iron||9.02 mg||(60 %)|
|Iodine||0.23 μg||(0 %)|
|Zinc||28.33 mg||(354 %)|
|Saturated fatty acids||35.62 g|
For the tomato salsa, rinse the tomatoes and dice. Rinse 1 chile pepper, cut in half lengthwise, remove seeds and ribs and cut lengthwise into thin strips. Peel the garlic, press through a press and combine with the diced tomatoes and chile pepper strips in a bowl. Season with salt, pepper, 1-2 tablespoons of olive oil and sugar.
Rinse the remaining chile peppers, cut in half and remove seeds. Rinse the scallions, trim and cut in half lengthwise or quarter. Rinse steaks and pat dry. Cook steaks in a pan in the clarified butter for 4-8 minutes, depending on preference. Season with salt and pepper. Then take out of pan, wrap in aluminum foil and allow to rest.
Meanwhile, fry scallions and chile peppers briefly in pan drippings along with remaining butter, then add red pepper and sage leaves and cook for a few minutes.
Add collected meat juices from steaks to the pan. Arrange steaks on plates. Scrape up the browned bits in the pan with the meat juices and season with coarse sea salt. Serve steaks with the tomato salsa garnished with pan sauce, lemon slices and sage flowers.