Grilled Steaks with Peppers
(Percentage of daily recommendation)
|Calorie||1,048 kcal||(50 %)|
|Protein||72.96 g||(74 %)|
|Fat||82.22 g||(71 %)|
|Carbohydrates||5.12 g||(3 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.01 g||(7 %)|
|Vitamin A||54.48 mg||(6,810 %)|
|Vitamin D||0.38 μg||(2 %)|
|Vitamin E||0.9 mg||(8 %)|
|Vitamin B₁||0.32 mg||(32 %)|
|Vitamin B₂||0.57 mg||(52 %)|
|Niacin||30.76 mg||(256 %)|
|Vitamin B₆||1.46 mg||(104 %)|
|Folate||22.78 μg||(8 %)|
|Pantothenic acid||2.56 mg||(43 %)|
|Vitamin B₁₂||10.47 μg||(349 %)|
|Vitamin C||72.31 mg||(76 %)|
|Potassium||1,445.73 mg||(36 %)|
|Calcium||74.64 mg||(7 %)|
|Magnesium||86.22 mg||(29 %)|
|Iron||8.58 mg||(57 %)|
|Iodine||0.89 μg||(0 %)|
|Zinc||28.05 mg||(351 %)|
|Saturated fatty acids||29.85 g|
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.
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.