Roasted New York Strip Steak
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 20.94 g | (21 %) | ||
| Fat | 33.13 g | (29 %) | ||
| Carbohydrates | 25.58 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.63 g | (12 %) |
| Vitamin A | 872.03 mg | (109,004 %) | ||
| Vitamin D | 0.28 μg | (1 %) | ||
| Vitamin E | 3.29 mg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 6.85 mg | (57 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 77.89 μg | (26 %) | ||
| Pantothenic acid | 1.17 mg | (20 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 1.58 μg | (53 %) | ||
| Vitamin C | 59.2 mg | (62 %) | ||
| Potassium | 551.59 mg | (14 %) | ||
| Calcium | 124.61 mg | (12 %) | ||
| Magnesium | 44.21 mg | (15 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 18.87 μg | (9 %) | ||
| Zinc | 2.94 mg | (37 %) | ||
| Saturated fatty acids | 10.61 g | |||
| Cholesterol | 179.73 mg |
Ingredients
- 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
Preparation steps
For the steak, preheat the oven to 160°C (approximately 325°F).
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).
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.
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.
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.
Serve the sliced meat with the vegetables and the sauce.
