Minute Steaks with Seared Romaine Lettuce

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Minute Steaks with Seared Romaine Lettuce
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
316
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie316 cal.(15 %)
Protein28 g(29 %)
Fat13 g(11 %)
Carbohydrates19 g(13 %)
Sugar added5 g(20 %)
Roughage5.3 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E5 mg(42 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.3 mg(111 %)
Vitamin B₆1.2 mg(86 %)
Folate87 μg(29 %)
Pantothenic acid0.9 mg(15 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C177 mg(186 %)
Potassium805 mg(20 %)
Calcium41 mg(4 %)
Magnesium53 mg(18 %)
Iron3.2 mg(21 %)
Iodine4 μg(2 %)
Zinc2 mg(25 %)
Saturated fatty acids6.1 g
Uric acid197 mg
Cholesterol80 mg

Ingredients

for
4
Ingredients
8 Minute steaks pork (each about 60 grams)
salt
peppers
1 Romaine lettuce
1 large onion
1 yellow Bell pepper
1 red Bell pepper
Chives (for garnish)
1 heaping Tbsp butter (20 grams)
1 Tbsp sugar (20 grams)
100 milliliters balsamic vinegar
1 tsp balsamic vinegar
1 tsp sunflower oil
1 tsp clarified butter (5 grams)
Red pepper flakes (for garnish)
How healthy are the main ingredients?
sugarsaltonionChives

Preparation steps

1.

Season the steaks with salt and pepper. Rinse the lettuce, shake dry and slice in half. Peel the onion and cut into wedges. Rinse the yellow and red bell peppers and cut into strips.

2.

Rinse the chives, shake dry and slice.

3.

For the sauce: Melt the butter in a saucepan. Stir in the sugar and allow to caramelize. Stir in the balsamic vinegar and season with salt and pepper. Let reduce by half.

4.

For the vegetables: Heat the oil in a skillet over medium heat. Sauté the onions until soft and translucent. Stir in the paprika. Lay the romaine hearts cut side down and cook for 3-4 minutes. Set aside.

5.

For the steaks: Meanwhile, heat the clarified butter in another pan. Cook the steaks for 1 minute on each side.

6.

Serve the steaks with the vegetables, drizzled with the sauce. Garnish with chives and chili flakes.