Pan Fried Steak Strips with Tomatoes and Onions Served With Potato and Avocado Puree
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
617
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,838 mg | (46 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams floury potatoes
- salt
- 1 Avocado
- 1 Tbsp lemon juice
- 4 Steak (each 160 grams, such as from the hip)
- 200 grams Pearl onion
- 2 Tbsps vegetable oil
- 250 grams Cherry tomatoes
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- 2 Tbsps butter
Preparation steps
1.
Peel and rinse potatoes, chop and boil in salted water for about 15 minutes until done.
2.
Peel avocado, cut in half, remove pit and mash the flesh finely with a fork. Add lemon juice and mix well.
3.
Rinse steaks, pat dry and cut into strips. Peel onions and cut into quarters. Sauté together with steak strips in a large, hot skillet in oil for 2-3 minutes. Rinse tomatoes, cut in half, add to the pan and swirl to heat. Season with salt and pepper and cook together for 1-2 minutes until cooked.
4.
Drain potatoes, allow to evaporate and press through a ricer. Mix in avocado puree with half the parsley and butter and season with salt.
5.
Serve steak stripes with puree on soup plates and serve sprinkled with remaining parsley.
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