Roasted New York Strip Steak

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Roasted New York Strip Steak
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
475
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie475 cal.(23 %)
Protein20.94 g(21 %)
Fat33.13 g(29 %)
Carbohydrates25.58 g(17 %)
Sugar added0 g(0 %)
Roughage3.63 g(12 %)
Vitamin A872.03 mg(109,004 %)
Vitamin D0.28 μg(1 %)
Vitamin E3.29 mg(27 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.34 mg(31 %)
Niacin6.85 mg(57 %)
Vitamin B₆0.36 mg(26 %)
Folate77.89 μg(26 %)
Pantothenic acid1.17 mg(20 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂1.58 μg(53 %)
Vitamin C59.2 mg(62 %)
Potassium551.59 mg(14 %)
Calcium124.61 mg(12 %)
Magnesium44.21 mg(15 %)
Iron3.7 mg(25 %)
Iodine18.87 μg(9 %)
Zinc2.94 mg(37 %)
Saturated fatty acids10.61 g
Cholesterol179.73 mg

Ingredients

for
4
For the steak
1 Rump steak (750 grams)
salt
freshly ground peppers
4 Tbsps Canola oil
Canola oil (for the baking dish)
200 grams Chestnut mushroom
80 grams breadcrumbs
2 egg yolks
1 Tbsp chopped parsley
1 Tbsp minced marjoram
1 tsp lemon juice
½ tsp lemon zest
150 milliliters Whipped cream
For the vegetables
2 carrots
150 grams Zucchini
200 grams Broccoli
salt
How healthy are the main ingredients?
BroccoliWhipped creamZucchiniparsleymarjoramsalt

Preparation steps

1.

For the steak, preheat the oven to 160°C (approximately 325°F).

2.

Rinse the steak and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan, add steak and sear on both sides. Then place in an oiled baking dish and roast in preheated oven until meat reaches desired doneness, 30-45 minutes (depending on the thickness of the meat).

3.

Meanwhile, clean mushrooms with a brush and dice into small cubes. Heat the remaining oil in a pan. Add mushrooms and fry for about 5 minutes, stirring, until the liquid has completely evaporated. Transfer to a bowl and mix with the breadcrumbs, egg yolks, herbs, lemon juice and lemon zest. Season with salt and pepper. Place mixture on top of the steak 15 minutes before end of cooking time and press well.

4.

Meanwhile, for the vegetables, peel carrots and rinse zucchini. Cut both diagonally into 1 cm (approximately 1/2-inch) thick slices. Rinse broccoli and cut into small florets. Bring a pan of salted water to a boil. Add carrots and broccoli and blanch for about 3 minutes, then add zucchini and cook for about 2 minutes. Drain everything and keep warm.

5.

Remove the meat from the baking dish and let rest for about 5 minutes. Stir the cream into the pan drippings. Season the sauce with salt and pepper.

6.

Serve the sliced meat ​​with the vegetables and the sauce.