Pan-fried Steaks with Spicy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,029 mg | (26 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 200 grams Ketchup
- 50 milliliters apple cider vinegar
- 75 grams brown sugar
- 60 milliliters Worcestershire sauce
- 1 tsp Chili powder
- Sea salt
- 4 Steak (such as rump or ribeye)
- 2 tsps peppercorns
Preparation steps
Peel the onion and garlic. Chop both finely and cook briefly in 1 tablespoon oil until translucent. Stir in ketchup, a little water and vinegar. Stir in the sugar, Worcestershire sauce and chili powder, season with salt and pepper and bring to a boil. Simmer over low heat half-covered, stirring occasionally, about 15 minutes. Remove from the heat and season with sea salt.
Rinse steaks and pat dry. Crush the peppercorns in a mortar and rub over the steaks. Season with salt and fry in a pan in the remaining oil until browned, about 2 minutes on each side. Reduce the heat and continue cooking to the desired degree of doneness (medium: about 2 minutes per side).
Remove the steaks from the pan, let rest a few minutes and cut into strips. Serve with the sauce.
