Grilled Steak with Couscous, Pine Nuts and Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 17.2 mg | (143 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,152 mg | (29 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 Steak fillet (each 180 grams)
- 5 Tbsps sunflower oil
- 2 Tbsps lemon juice
- 1 generous pinch cinnamon
- ½ tsp Cumin (ground)
- 1 generous pinch cilantro
- 1 garlic clove
- ½ tsp cayenne pepper
- 16 Cherry tomatoes (on the vine)
- salt
- 200 milliliters Vegetable broth
- 1 Tbsp butter
- 1 generous pinch Saffron
- 200 grams Couscous
- 40 grams Pine nuts
- 4 sprigs parsley
- 4 Tbsps raisins
- vegetable oil (for brushing the grill grate)
Preparation steps
Rinse the fillet steaks and pat dry. For the marinade, mix oil with the lemon juice, cinnamon, cumin and coriander. Peel garlic and cut into slices. Add to the marinade with the cayenne pepper. Top fillet with the marinade and marinate for at least 30 minutes. Cut tomatoes on the vine into 4 pieces with 4 tomatoes on each piece. Gently rinse, season with salt and wrap each stem with tomatoes loosely in aluminum foil.
Boil the vegetable broth with the butter and saffron threads. Place the couscous in a bowl and pour over the hot stock. Let couscous swell for about 5 minutes, then carefully loosen with a fork. Toast pine nuts in a dry pan until golden brown. Rinse the parsley, shake dry and chop the leaves. Mix parsley, pine nuts and raisins with the couscous and keep warm.
Season the marinated beef with salt and place on the oiled, preheated grill along with tomato packets. Cook 6-9 minutes, turning the meat once.
Divide the couscous among plates. Arrange the steaks on top and unwrap the tomatoes. Place tomatoes alongside the steaks and serve.
