Seared Steaks with Tomato Salad and Pesto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
572
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 9.9 μg | (330 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Sirloin steak (each about 220 g)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 2 Tomatoes
- 1 red onion
- 1 Tbsp White vinegar
- 2 Tbsps olive oil
- 2 Tbsps Basil pesto (from a jar)
Preparation steps
1.
For the steaks: Season the steaks with salt and pepper to taste. Heat the clarified butter in a skillet. Add the steaks and cook for 3-5 minutes per side depending on preferred doneness. Remove from heat, tent with foil and allow to rest for a few minutes.
2.
For the tomato salad: Rinse the tomatoes and cut into slices. Peel the onion and cut into thin rings.
3.
Divide the tomato and onion slices between 2 plates. Season with salt and pepper to taste, and drizzle with the vinegar and oil.
For serving: Place a steak on top of each dish and top with 1 tablespoon of the pesto.
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