Mediterranean Beef Salad

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Mediterranean Beef Salad
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
1024
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,024 kcal(49 %)
Protein36.1 g(37 %)
Fat88.39 g(76 %)
Carbohydrates29.1 g(19 %)
Sugar added0 g(0 %)
Roughage7.05 g(24 %)
Vitamin A333.77 mg(41,721 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.73 mg(23 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.46 mg(42 %)
Niacin10.59 mg(88 %)
Vitamin B₆0.56 mg(40 %)
Folate60.37 μg(20 %)
Pantothenic acid0.37 mg(6 %)
Vitamin B₁₂2.54 μg(85 %)
Vitamin C28.69 mg(30 %)
Potassium1,104.3 mg(28 %)
Calcium409.04 mg(41 %)
Magnesium77.18 mg(26 %)
Iron6.22 mg(41 %)
Zinc8.43 mg(105 %)
Saturated fatty acids23.79 g
Cholesterol101.52 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 cups
2
rump Steak (approx 180 g each, trimmed of excess fat and sinew)
¼ cup
¼ cup
¼ cup
4 ½ cups
0.333 cup
For the pesto
1 ½ cups
Basil (leaves picked)
¾ cup
pine nut (toasted)
cup
extra-virgin olive oil
2 cloves
¾ cup

Preparation steps

1.
Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a little salt in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Chill until needed.
2.
Cook the new potatoes in salted boiling water for 15 minutes roughly until tender. Drain and allow to cool a little.
3.
Meanwhile, heat a heavy-based frying pan over a high heat for 1-2 minutes until it starts to smoke.
4.
Brush the steaks with the groundnut oil and season well. Cook the steaks for 5 minutes, turning after 2 minutes and transfer to a plate. Cover loosely with foil and allow to rest in a warm place.
5.
Add the olive oil and butter to the pan and set over a medium heat. Saute the cooked potatoes for 4-5 minutes until starting to turn golden. Remove from the heat and dress the potatoes with some prepared pesto.
6.
Arrange the rocket and sun-dried tomatoes on serving plates. Slice the steaks into 2 cm wide strips and arrange on the salad. Dress with some of the pesto. Serve with portions of the sauteed potatoes on the side.