Grilled Steaks with Savoy Cabbage
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,327 mg | (33 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cabbage
- 1 small Savoy cabbage about 500 g (approximately 1 pound)
- 2 shallots
- 1 Tbsp butter
- salt
- freshly ground peppers
- ½ tsp sweet ground paprika
- 50 milliliters Vegetable broth
- For the steaks
- 4 Sirloin steak about 200 g (approximately 7 ounces) each
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp scallions
Preparation steps
1.
Preheat the grill.
2.
Remove the outer leaves from the cabbage, quarter, remove the core and cut into thin strips.
3.
Peel the shallot and slice thinly. Heat the butter in a large pan and sauté the cabbage and shallot briefly. Season with salt, pepper and paprika. Deglaze with the vegetable broth and simmer for about 7-10 minutes, until most of the liquid has evaporated.
4.
Trim the fat from the steaks, brush with olive oil and season with salt and pepper. Grill the steaks for about 3-5 minutes per side, until desired level of doneness is reached.
5.
Evenly divide the cabbage between 4 plates and top with the steaks.
6.
Garnish with chopped chives and serve.
