Herb-marinated Steaks with Corn on the Cob
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,825 cal. | (87 %) | ||
| Protein | 239.9 g | (245 %) | ||
| Fat | 84.34 g | (73 %) | ||
| Carbohydrates | 35.48 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.23 g | (17 %) |
| Vitamin A | 267.83 mg | (33,479 %) | ||
| Vitamin D | 0.81 μg | (4 %) | ||
| Vitamin E | 0.78 mg | (7 %) | ||
| Vitamin B₁ | 0.91 mg | (91 %) | ||
| Vitamin B₂ | 1.68 mg | (153 %) | ||
| Niacin | 95.43 mg | (795 %) | ||
| Vitamin B₆ | 4.81 mg | (344 %) | ||
| Folate | 155.31 μg | (52 %) | ||
| Pantothenic acid | 1.45 mg | (24 %) | ||
| Vitamin B₁₂ | 27.12 μg | (904 %) | ||
| Vitamin C | 26.23 mg | (28 %) | ||
| Potassium | 3,610.41 mg | (90 %) | ||
| Calcium | 68.36 mg | (7 %) | ||
| Magnesium | 290.17 mg | (97 %) | ||
| Iron | 23.92 mg | (159 %) | ||
| Zinc | 58.26 mg | (728 %) | ||
| Saturated fatty acids | 30.43 g | |||
| Cholesterol | 763.03 mg |
Ingredients
- Ingredients
- 4 Sirloin steak (each 140 grams)
- 3 Tbsps olive oil
- 1 bunch parsley
- 2 garlic cloves
- 2 Tbsps Red wine vinegar
- 1 tsp dried oregano
- ½ tsp ground rosemary
- vegetable oil (for cooking)
- 8 young Corn
- 100 grams butter
Preparation steps
Chop parsley coarsely. Peel garlic and cut into thin slices. Distribute parsley and garlic on the bottom of a baking dish. For marinade, whisk together olive oil, vinegar, oregano and rosemary. Lay steaks side by side in the dish and pour over the marinade.
Cover, infuse a good three hours and turn after half the time. About 20 minutes before the end of the marinating, remove husks and silks from the corncobs, rinse and dry well. Heat butter in a pan, but do not let brown. Cook the corn on the cob in the butter over medium to low heat for about 25 minutes until crispy brown, turning frequently.
Heat oil for the steaks in a pan and cook the marinated steaks on each side 2 minutes. Season steaks with salt and pepper. Top corncobs with a thin slice of butter and serve with the steaks.
