Sirloin Steaks with Arugula and Balsamic Vinegar Sauce
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 95 μg | (158 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Sirloin steak (each 220 grams, 2 cm thick)
- salt
- freshly ground pepper
- 2 Tbsps Peanut oil
- 150 grams Arugula
- 1 garlic clove
- 1 tsp fennel seeds
- 1 Red chili pepper
- 4 Tbsps balsamic vinegar
- 8 Tbsps Red wine
- 2 tsps Tomato paste
- 150 milliliters Beef stock
Preparation steps
1.
Season steaks with salt and pepper. Heat peanut oil in a skillet. Add steaks and fry 2 minutes on each side. Remove the pan from heat and let sit for 3 minutes. Return to medium heat and cook for another 8 minutes, turning occasionally.
2.
Rinse arugula and drain. Peel garlic and chop finely. Coarsly chop fennel seeds. Cut chile pepper lengthwise, remove seeds and rinse. Finely chop the chile pepper. Mix vinegar with red wine, tomato paste and beef stock.
3.
Remove steaks from the pan. Add garlic, fennel and chile pepper and sauté briefly in the pan drippings. Stir in vinegar mixture and bring to a boil. Cook for 1-2 minutes while stirring. Season with salt and pepper. Serve steaks with the arugula and sauce.
