Seared Steaks with Green Beans, Tomatoes and Green Peppercorns
(0 votes)
(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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
