Grilled Steaks with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 1,629 mg | (41 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- 2 Zucchini
- 2 Bell pepper (Red and yellow)
- 2 garlic cloves
- 2 sprigs thyme
- 3 Tbsps lemon juice
- 4 Tbsps olive oil
- peppers
- 4 Sirloin steak (each 180 grams)
- 4 Tomatoes
- 1 Red onion
- 1 Tbsp Caper
Preparation steps
Rinse eggplants, trim and cut crosswise into 0.5 cm (approximately 1/4-inch) thick slices. Season with salt and let stand for about 10 minutes to draw out water, then pat dry. Rinse zucchini, trim and cut lengthwise into slices. Rinse the bell peppers, cut in half, trim and cut into strips.
Peel garlic and crush into a paste with a pinch of salt. Rinse the thyme, shake dry, pluck leaves and mix with the garlic and 2 tablespoons of lemon juice. Stir in 3-4 tablespoons of oil.
Coat all of the prepared ingredients with the garlic-oil mixture, season with salt and pepper and cook everything on the preheated grill (if needed, use an aluminum grill pan) for about 10 minutes, turning occasionally.
Rinse the steaks with salt and pepper, drizzle with the remaining oil and barbecue on the grill on both sides for about 6 minutes, depending on the desired degree of doneness.
Rinse the tomatoes, cut out stems and cut flesh into pieces. Peel the onion and chop finely. Mix onion with the tomatoes and capers and season with the remaining lemon juice, salt and pepper. Serve with the grilled vegetables and the steaks.
