Grilled Steaks with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 3 Tbsps dry white wine
- 5 Tbsps olive oil
- 3 Bell pepper (red, yellow, orange)
- 4 large Steak (roast or prime rib, about 300 grams)
- 1 Tbsp multi-colored peppercorns
- ½ tsp fennel seeds
- ½ tsp Coriander
- Sea salt
- 4 sprigs rosemary
Preparation steps
Whisk wine with 3 tablespoons oil. Rinse steaks, pat dry and coat with wine and oil mixture. Wrap meat in foil and marinate at least 4 hours in the refrigerator.
Heat grill.
Rinse and halve peppers, remove seeds and ribs and cut into wedges.
In a mortar and pestle, coarsely crush peppercorns, fennel seeds and coriander seeds. Mix with sea salt. Remove steaks from the refrigerator and rub with spice mixture.
Mix pepper pieces with the remaining oil and grill, turning often, about 10 minutes. Season lightly with salt while grilling.
Grill steaks on the hottest part of the grill, about 1 minute per side Move steaks to a cooler spot (such as the rim) and grill 3-6 minutes more (depending on desired doneness). Let rest over low heat. Top each steak with a sprig of rosemary. Cut steaks and serve immediately with grilled peppers.
