Grilled Steak with Beans, Potatoes and Dill Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 57.1 μg | (95 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,541 mg | (39 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 starchy potatoes
- 30 grams melted butter
- salt
- freshly ground peppers
- 1 tsp Caraway
- 600 grams Beans
- 300 grams Greek Yogurt (0.1% fat)
- 1 Tbsp chopped Dill
- 4 Rump steak (à 200 grams)
- vegetable oil (for the pan)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Brush 4 large sheets of aluminum foil with the melted butter, season with salt and pepper and sprinkle with the caraway. Place the potatoes on the foil, turn to coat and seal. Bake until the potatoes are knife-tender, about 50 minutes.
Meanwhile, rinse and trim the beans and blanch in a pot of boiling salted water until crisp-tender, about 8 minutes.
In a small bowl, mix the yogurt with the dill, season with salt and pepper.
Season the steaks with salt and pepper. Brush a grill pan with oil and grill the steaks 2-4 minutes per side, depending on the thickness of the steaks and the desired degree of doneness.
Place the steaks and the drained beans on plates. Unwrap the potatoes, make a criss-cross cut and slightly push apart. Place on the plate with the meat and drizzle the dill sauce over the potatoes and meat.
