Seared Steaks with Green Beans, Tomatoes and Green Peppercorns
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 41.8 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Sirloin steak
- 2 Tbsps butter
- 3 Tbsps vegetable oil
- 2 Tbsps pickled green peppers (from a jar)
- 400 grams green Beans
- 4 Tomatoes
- ½ bunch Cress
- salt
- peppers
Preparation steps
1.
For the vegetalbes: Rinse and trim the beans. Blanch in a pot of boiling salted water for 8 minutes. Drain and rinse with cold water to cool.
For the steaks: Rinse the steaks, pat dry and season with salt and pepper to taste.
2.
Heat the butter and vegetable oil in a skillet. Add the steaks and cook for 4 minutes per side. Remove from skillet, wrap in aluminum foil and rest for 3 minutes.
For the vegetables: Rinse the tomatoes and slice through in a crosshatch pattern.
3.
Cut the cress. Heat the beans in the pan juices. Add the tomatoes and cook until just about bursting. Sprinkle with the cress.
For serving: Unwrap the steaks and sprinkle the green peppercorns on top. Serve in the skillet.
