High-Protein

Focaccia with Grilled Steak Strips and Goat Cheese

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Focaccia with Grilled Steak Strips and Goat Cheese
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 1 min
Ready in
Calories:
879
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie879 cal.(42 %)
Protein69 g(70 %)
Fat63 g(54 %)
Carbohydrates9 g(6 %)
Sugar added3 g(12 %)
Roughage2.7 g(9 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.1 μg(6 %)
Vitamin E10.3 mg(86 %)
Vitamin K67.9 μg(113 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin23.9 mg(199 %)
Vitamin B₆1.2 mg(86 %)
Folate49 μg(16 %)
Pantothenic acid2.5 mg(42 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C17 mg(18 %)
Potassium1,180 mg(30 %)
Calcium718 mg(72 %)
Magnesium95 mg(32 %)
Iron5.7 mg(38 %)
Iodine6 μg(3 %)
Zinc13.9 mg(174 %)
Saturated fatty acids26.1 g
Uric acid245 mg
Cholesterol179 mg
Complete sugar8 g

Ingredients

for
4
For covering
4 Steak fillet (each about 5 ounces)
salt
peppers
vegetable oil (for the grill)
2 handfuls parsley
14 ozs Goat cheese
3 Tbsps Whipped cream
2 cloves fresh garlic cloves
1 Avocado
4 Tbsps Barbecue sauce
4 Tbsps balsamic vinegar
4 Tbsps olive oil
How healthy are the main ingredients?
Goat cheeseparsleyolive oilWhipped creamgarlic clovesalt

Preparation steps

1.

For the dough, mix the yeast with about 2/3 cup of lukewarm water. Mix the flour with 1 teaspoon of salt in a bowl, make a well in the center and pour in the yeast water and 4 tablespoons of oil. With your hands or the dough hook of the electric hand mixer, knead to a smooth dough. Knead the dough on a floured surface vigorously, place back into the bowl and allow to stand for about 1 hour in a warm place.

2.

Rinse the steaks and pat dry, season with salt and pepper and place on the oiled grill with the lid closed for about 6 minutes (depending on meat thickness and desired doneness, cook longer or shorter). Then remove from grill and let rest, covered loosely with aluminum foil.

3.

Knead the dough again vigorously and divide into 4 equal portions. Shape each into rectangular cakes, prick several times with a fork, brush with olive oil and put the oil side down on the hot grill. Grill the focaccia with lid closed for 8-10 minutes. While cooking, brush with oil and turn once so that each side of the focaccia is crisp and golden brown (depending on the size of the grill, turn sequentially or all together).

4.

Rinse the parsley, shake dry, pluck off the leaves, put aside some for garnish and finely chop the rest. Stir with the half of the goat cheese and the cream until smooth, press the garlic and season with salt and pepper. Peel the avocado, cut in half, remove the pit and cut the flesh into thin slices. Cut the steaks into thin slices.

5.

Spread each focaccia piece with goat cheese mixture. Place the steak slices and the avocado on it, sprinkle the meat with a little barbecue sauce and crumble the remaining cheese on top. Drizzle with a little balsamic vinegar and olive oil. Cut into pieces and serve garnished with parsley.

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