Leafy Steak Salad

0
Average: 0 (0 votes)
(0 votes)
Leafy Steak Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
684
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie684 kcal(33 %)
Protein49.88 g(51 %)
Fat53.26 g(46 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage0.56 g(2 %)
Vitamin A297.52 mg(37,190 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.13 mg(1 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.54 mg(49 %)
Niacin19.94 mg(166 %)
Vitamin B₆0.76 mg(54 %)
Folate46.06 μg(15 %)
Pantothenic acid1.1 mg(18 %)
Biotin1.95 μg(4 %)
Vitamin B₁₂3.97 μg(132 %)
Vitamin C4.81 mg(5 %)
Potassium581.4 mg(15 %)
Calcium456.32 mg(46 %)
Magnesium53.51 mg(18 %)
Iron3.79 mg(25 %)
Iodine6.41 μg(3 %)
Zinc8.59 mg(107 %)
Saturated fatty acids20.33 g
Cholesterol169.77 mg

Ingredients

for
4
Ingredients
18 ounces
Entrecote (trimmed)
1 tablespoon
clarified butter
6 tablespoons
4 tablespoons
1 teaspoon
1 tablespoon
fresh Chervil (chopped)
1
oat leaf Lettuce (torn into bite-sized pieces)
1 bunch
Radish (sliced)
2
scallions (chopped)
1 cup
Roquefort cheese (crumbled)
How healthy are the main ingredients?
olive oilMustardRadish

Preparation steps

1.
Heat the oven to its lowest temperature.
2.
Fry the meat in hot clarified butter until pink. Season with salt and ground black pepper and roast for around 30 min. Remove from the oven and leave to cool.
3.
To make the dressing, mix together the oil, vinegar and mustard. Stir in the chervil and season with salt and ground black pepper.
4.
Arrange the lettuce, radishes, spring onions and cheese on plates and drizzle with the dressing. Cut the meat into very thin slices and arrange on the salad. Serve immediately.