Sirloin Steak
Rump steak is rich in high-quality protein, the individual parts of which provide the best building material for all body cells, enzymes, hormones and the blood protein. In addition, the meat provides a lot of iron, without which the red blood pigment haemoglobin cannot be provided for oxygen transport.
If there is any sauce left over: Well sealed, it keeps in the refrigerator for a few days and is an ideal souvenir for the next barbecue party, for example.
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 41.7 μg | (70 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 3 garlic cloves
- 1 large chili pepper
- 3 Limes (at least 1 of them organic)
- 3 Tbsps Canola oil
- 3 Tbsps olive oil
- 1 tsp ground Cumin
- salt
- peppers
- 1 bunch cilantro
- 4 Sirloin steak (each about 200 grams)
- 1 yellow onion
Preparation steps
Peel and finely chop garlic. Rinse chile pepper, pat dry, cut lengthwise, remove seeds and chop finely. Cut 2 limes in half, squeeze to measure about 50 ml (approximately 4 tablespoons) of juice.
Heat 1 tablespoon each of canola and olive oils in a pot. Over medium heat, sauté garlic until lightly browned. Combine chile pepper, lime juice, cumin, salt and pepper.
Bring the sauce to a boil again. Transfer to a small bowl and let cool slightly. Meanwhile, rinse cilantro, pat dry and chop the leaves finely. Add cilantro to the cooled sauce and set aside for about 30 minutes. Season the sauce with salt and pepper to taste.
Rinse the steaks, pat dry and season with salt and pepper. Heat the remaining oil in a pan. Cook steaks for 3-4 minutes over high heat, longer for a well-done steak.
Meanwhile, peel the onion and cut into thick slices. Remove the steaks from pan, wrap in aluminum foil and leave to rest.
Add onion slices to the hot pan and cook for 2-3 minutes on each side. Season with salt and pepper.
Rinse remaining lime, wipe dry and cut into wedges. Cut steaks into thin slices and place on a warm plate. Drizzle with the sauce and serve with slices of onion and lime wedges.