Grilled Sirloin Steaks
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
1014
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,014 cal. | (48 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 40.6 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups lean, slab Bacon (cut into 1/2-inch dice)
- 1 large shallot (thinly sliced)
- 2 cloves garlic cloves (chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 4 boneless, strip Steak (225 g | 8 oz each approx.)
- 4 sprigs rosemary for garnish (if desired)
Preparation
Kitchen utensils
1 große Bowl mit passendem Deckel, 1 Teaspoon, 1 Wooden spoon, 1 Measuring cups
Preparation steps
1.
Cook bacon in a skillet over medium-high heat until brown and crispy. Using a slotted spoon, remove bacon lardons and drain on a paper towel.
2.
Add the shallots to the bacon drippings and cook until softened. Add garlic and saute until fragrant, about 1 minute. Let drippings cool slightly and carefully pour into a small heatproof bowl or cup, to use for basting.
3.
Set up the grill for direct grilling, and preheat to high. Season the steaks generously with salt and pepper.
4.
When ready to cook brush the steaks with the shallot and bacon drippings mixture. Place the steaks on the hot grate and grill for 6 to 9 minutes per side. Test for doneness by inserting an instant-read meat thermometer in the thickest portion of the meat. Internal temperature should be at least 145 degrees F. (medium rare).
5.
Transfer steaks to a platter. Brush again with bacon drippings, sprinkle with bacon lardons, and garnish with rosemary sprig. Serve.
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