Mediterranean Beef Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
773
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 71.8 μg | (120 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,097 mg | (27 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups new potatoes
- 2 rump Steak (approx 180 g each, trimmed of excess fat and sinew)
- ¼ cup Nut oil
- ¼ cup olive oil
- ¼ cup butter
- 4 ½ cups Arugula
- 0.333 cup sun-dried tomatoes (sliced)
- For the pesto
- 1 ½ cups Basil (leaves picked)
- ¾ cup Pine nuts (toasted)
- ⅜ cup extra-virgin olive oil
- 2 cloves garlic cloves
- ¾ cup Parmesan (grated)
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.
