Grilled Steaks with Barbecue Sauce and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 14.17 g | (14 %) | ||
| Fat | 29.44 g | (25 %) | ||
| Carbohydrates | 69.2 g | (46 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 9.43 g | (31 %) |
| Vitamin A | 3,610.35 mg | (451,294 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.34 mg | (11 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 6.21 mg | (52 %) | ||
| Vitamin B₆ | 0.73 mg | (52 %) | ||
| Folate | 41.34 μg | (14 %) | ||
| Pantothenic acid | 2.17 mg | (36 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.64 μg | (21 %) | ||
| Vitamin C | 15.95 mg | (17 %) | ||
| Potassium | 1,176.41 mg | (29 %) | ||
| Calcium | 98.55 mg | (10 %) | ||
| Magnesium | 84.64 mg | (28 %) | ||
| Iron | 3.47 mg | (23 %) | ||
| Zinc | 2.35 mg | (29 %) | ||
| Saturated fatty acids | 3.87 g | |||
| Cholesterol | 23.81 mg |
Ingredients
- For the steaks
- 4 slices Porterhouse Steak
- 1 garlic clove
- 3 tsps olive oil
- black peppers
- vegetable oil (For brushing)
- For the potatoes
- 1 kilogram Sweet potato
- 5 Tbsps Sunflower seed
- 5 Tbsps sunflower oil
- 2 tsps Sea salt
- For the barbecue sauce
- 250 grams mashed Tomatoes (canned)
- 2 Tbsps brown sugar
- ground paprika
- 1 tsp Mustard
- lemons (Juiced)
- 5 Tbsps Ketchup
- 3 Tbsps apple cider vinegar
- ½ Tbsp Worcestershire sauce
Preparation steps
For the steaks: trim fat edges of steaks to 5 mm (approximately 1/5 inch) and score the edges several times. Peel and halve garlic, rub meat with garlic. Mix oil with pepper and coat steaks with the mixture. Let stand for about 1 hour. Brush grill with oil and grill steaks for about 2 minutes per side in the middle of the grill, move steaks to the side and grill steaks for 6-9 minutes more. Remove from the grill and let rest briefly. Loosen meat from bones and cut against the grain into slices.
For the potatoes: scrub potatoes thoroughly, cut deeply with a sharp knife widthwise in fan pattern. Wrap each potato into aluminum foil and bake on a hot grill for about 40 minutes, turning several times.
Toast sunflower seeds in a dry pan, mix with oil. Uncover potatoes and sprinkle with sunflower seeds, season with salt.
For the sauce: combine tomatoes with sugar, paprika and mustard. Add lemon juice, ketchup and vinegar, season with Worcestershire sauce. Arrange steaks with potatoes on plates and serve with barbecue sauce.
