Grilled Steaks with Spinach and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the steaks
- 4 Steak (each about 180 g)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the vegetables
- 200 grams diced Tomatoes (canned)
- salt
- freshly ground peppers
- Nutmeg
- sweet ground paprika
Preparation steps
For the potatoes: Rinse the potatoes and boil (peeled or unpeeled) in a pot of salted water until knife-tender, about 20 minutes. Drain the potatoes. Put back in the warm pot and allow the moisture to evaporate.
For the mushrooms and spinach: Wipe the mushrooms with a damp paper towel and cut in half. Rinse the spinach and spin dry. Peel and finely chop the shallot. Heat the oil in a skillet. Add the shallots and cook until translucent. Add the mushrooms and cook, while stirring, for 1-2 minutes. Stir in the tomatoes and spinach, and cook until warmed through. Season with salt, pepper, nutmeg and paprika to taste.
For the steaks: Rinse the steaks, pat dry and season with salt and pepper to taste. Heat the oil in a grill pan. Sear the steaks until golden, about 2 minutes per side. Be sure to turn the steaks to create a cross-hatch grill pattern. Cook over low heat until desired doneness, about 2-6 minutes depending on steak's thickness. Remove from pan and let rest for a few minutes.
For the potatoes: Cut the potatoes in half. In a bowl, toss the potatoes with melted butter, and lemon juice, salt and herbs to taste.
For serving: Serve the steaks with the vegetables and potatoes on plates.
