Grilled Steaks with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 181 mg | (191 %) | ||
| Potassium | 2,034 mg | (51 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 1 Zucchini
- 2 Red Bell pepper
- 8 small, waxy potatoes
- 1 onion
- 2 Tomatoes
- 2 garlic cloves
- 2 sprigs thyme
- 1 sprig rosemary
- 3 Tbsps lemon juice
- 4 Tbsps olive oil
- peppers
- 4 Steak (each about 180 grams)
Preparation steps
Rinse and dry eggplant, cut crosswise into into 1-2 cm thick slices (approximately 1/2- 1 inch). Season with salt and let rest for about 10 minutes. Pat dry and cut into cubes. Rinse and trim zucchini, cut into cubes. Rinse bell peppers, halve and remove seeds and ribs, cut into 4 cm wide strips (approximately 1 1/2 inch). Scrub potatoes and halve or quarter, deepending on size. Peel and quarter onion, separate into individual layers. Rinse tomatoes, remove stalks and cut into large wedges. Peel garlic and grate finely with a pinch of salt. Rinse thyme, shake dry, pluck off leaves and combine with garlic, 2 tablespoons of lemon juice and 3-4 tablespoons of oil. Combine all prepared vegetables, toss with the dressing and grill on a hot grill (in an aluminum pan) for about 10 minutes, turining occasionally.
Rinse and dry steaks, season with salt and pepper, drizzle with remaining oil and grill on the grill on both sides for about 6-8 minutes, depending on desired degree of doneness. Remove from grill and let rest briefly. Arrange vegetables and meat on plates and serve.
