Grilled Sirloin Steaks

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Grilled Sirloin Steaks
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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)
Calorie1,014 cal.(48 %)
Protein47 g(48 %)
Fat93 g(80 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage0.2 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K0 μg(0 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin19.3 mg(161 %)
Vitamin B₆0.4 mg(29 %)
Folate7 μg(2 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C1 mg(1 %)
Potassium786 mg(20 %)
Calcium14 mg(1 %)
Magnesium49 mg(16 %)
Iron4.3 mg(29 %)
Iodine1 μg(1 %)
Zinc8.4 mg(105 %)
Saturated fatty acids40.6 g
Uric acid218 mg
Cholesterol151 mg
Complete sugar0 g

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)
How healthy are the main ingredients?
garlic cloverosemaryshallotsalt
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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