Seared Steaks with Green Beans, Tomatoes and Green Peppercorns
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(0 votes)
Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1636
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,636 kcal | (78 %) | ||
| Protein | 240.1 g | (245 %) | ||
| Fat | 67.86 g | (59 %) | ||
| Carbohydrates | 19.66 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.56 g | (5 %) |
more nutritional values
| Vitamin A | 171.76 mg | (21,470 %) | ||
| Vitamin D | 0.81 μg | (4 %) | ||
| Vitamin E | 2.36 mg | (20 %) | ||
| Vitamin B₁ | 0.59 mg | (59 %) | ||
| Vitamin B₂ | 1.59 mg | (145 %) | ||
| Niacin | 92.31 mg | (769 %) | ||
| Vitamin B₆ | 4.79 mg | (342 %) | ||
| Folate | 76.65 μg | (26 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 4.92 μg | (11 %) | ||
| Vitamin B₁₂ | 27.09 μg | (903 %) | ||
| Vitamin C | 21.8 mg | (23 %) | ||
| Potassium | 3,363.55 mg | (84 %) | ||
| Calcium | 86.66 mg | (9 %) | ||
| Magnesium | 232.23 mg | (77 %) | ||
| Iron | 24.08 mg | (161 %) | ||
| Iodine | 0.04 μg | (0 %) | ||
| Zinc | 57.53 mg | (719 %) | ||
| Saturated fatty acids | 21.19 g | |||
| Cholesterol | 724.54 mg |
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.
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