Grilled Steak and Lamb

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Grilled Steak and Lamb
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Health Score:
Health Score
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Calories:
819
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie819 kcal(39 %)
Protein68.59 g(70 %)
Fat58.86 g(51 %)
Carbohydrates5.08 g(3 %)
Sugar added0 g(0 %)
Roughage0.69 g(2 %)
Vitamin A19.47 mg(2,434 %)
Vitamin D0.24 μg(1 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.78 mg(71 %)
Niacin27.07 mg(226 %)
Vitamin B₆0.73 mg(52 %)
Folate46.03 μg(15 %)
Pantothenic acid1 mg(17 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂6.92 μg(231 %)
Vitamin C38.85 mg(41 %)
Potassium898.15 mg(22 %)
Calcium41.42 mg(4 %)
Magnesium73.82 mg(25 %)
Iron6.67 mg(44 %)
Iodine0.5 μg(0 %)
Zinc17.57 mg(220 %)
Saturated fatty acids13.61 g
Cholesterol208.11 mg
Author of this recipe:
How healthy are the main ingredients?
garlictomato

Ingredients

for
6
Ingredients
8
4
T bone Steak
2 bunches
fresh mixed Herbs (e. g. rosemary, thyme, basil)
4 cloves
2
1
onion (finely chopped)
2 tablespoons
cup
peppers (crushed)
In addition
tomatoes (for the barbecue, cut in half)

Preparation steps

1.
Wash the herbs and shake dry. Pick off the leaves and finely chop. Crush two cloves of garlic using the back of a knife and peel the other two cloves. Thinly slice the peeled garlic. Cut a slit in one of the chilli peppers and cut the other chilli into rings. Place the chopped onions into a tall mixing bowl, add the soy sauce and the olive oil and puree using a hand blender. Season with salt and pepper.
2.
Divide the marinade between two large bowls. Place 1 clove of garlic, the garlic slices, some crushed pepper, two sprigs of rosemary and the chilli into one bowl. Place the T-bone steaks into the marinade and leave overnight to marinade. Place some of the rosemary needles into the other bowl, along with the remaining herbs and some crushed pepper and marinate the lamb cutlets overnight in the marinade.
3.
The next day, remove the T-bone steaks and the lamb cutlets from the marinade and leave to drain. Place the meat on a hot barbecue or under the grill and brown on both sides. Place some tomatoes halves and some rosemary sprigs on the barbecue for flavour. Serve immediately while hot.