Ostrich Steak Sandwiches with Avocado and Corn
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
469
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 32.61 g | (33 %) | ||
| Fat | 16.65 g | (14 %) | ||
| Carbohydrates | 46.81 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.26 g | (11 %) |
more nutritional values
| Vitamin A | 75.8 mg | (9,475 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.11 mg | (18 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.49 mg | (87 %) | ||
| Vitamin B₆ | 0.73 mg | (52 %) | ||
| Folate | 49.79 μg | (17 %) | ||
| Pantothenic acid | 1.98 mg | (33 %) | ||
| Biotin | 2.59 μg | (6 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 16.68 mg | (18 %) | ||
| Potassium | 652.41 mg | (16 %) | ||
| Calcium | 41.2 mg | (4 %) | ||
| Magnesium | 42.84 mg | (14 %) | ||
| Iron | 8.03 mg | (54 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 4.78 mg | (60 %) | ||
| Saturated fatty acids | 3.09 g | |||
| Cholesterol | 90.72 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Avocado
- 1 splash lemon juice
- salt
- freshly ground peppers
- 1 scallion
- 2 handfuls Lettuce (such as radicchio, arugula, Lollo rosso, sorrel)
- 1 large Tomato
- 4 thin BLS U1601 (about 100 grams or approximately 4 ounces)
- 2 Tbsps vegetable oil
- 60 grams Corn kernel (canned)
- 4 Ciabatta
Preparation steps
1.
Peel the avocado, cut in half, remove the pit and mash the flesh finely with a fork. Season with lemon juice, salt and pepper. Rinse and trim the scallion and cut into thin rings. Rinse the lettuce, spin dry and break into smaller pieces as needed. Rinse the tomatoes, remove the stems and cut into 4 thick slices.
2.
Rinse the meat, pat dry, season with salt and pepper and fry in a hot pan with oil on each side for 1-2 minutes. Saute the well-drained corn briefly.
3.
Cut the bread in half horizontally and top with lettuce and tomato. Arrange the steaks on the bread and top with corn. Spread the mashed avocado on the cut surface of the top piece of bread, sprinkle with scallions, place on the steak and serve.
