Steak and Arugula Salad

Name: Steak and Arugula Salad
Total time: 1 h 40 min
Yield: 4
Ingredients: 1 Sirloin fillet (about 10-11 ounces); 2 tablespoons soy sauce; 2 tablespoons Oil; 2 tablespoons Cognac; salt; peppers; clarified butter (for frying); 3 cups Arugula; 1 handful soybean sprout; 1 red pepper (cut into thin strips); 2 scallions (sliced); 4 tablespoons Peanuts (roughly chopped); 1 tablespoon hot Mustard; 4 tablespoons balsamic vinegar; 3 tablespoons olive oil; salt; peppers

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Health Score:

7,3 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

342

calories

Calories

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Nutritional values

The steak adds high-quality, satiating protein to this dish while the arugula packs in a slew of nutrients.

Serve with a wholewheat baguette for added carbohydrates and remove the peanuts if you have an allergy.

1 serving contains
(Percentage of daily recommendation)

Calorie	342 kcal	(16 %)
Protein	17.04 g	(17 %)
Fat	26.01 g	(22 %)
Carbohydrates	8.74 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	1.9 g	(6 %)

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more nutritional values

Vitamin A	58.42 mg	(7,303 %)
Vitamin D	0.06 μg	(0 %)
Vitamin E	0.87 mg	(7 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.12 mg	(11 %)
Niacin	5.86 mg	(49 %)
Vitamin B₆	0.29 mg	(21 %)
Folate	36.03 μg	(12 %)
Pantothenic acid	0.57 mg	(10 %)
Biotin	0.26 μg	(1 %)
Vitamin B₁₂	1.22 μg	(41 %)
Vitamin C	28.06 mg	(30 %)
Potassium	424.63 mg	(11 %)
Calcium	49.9 mg	(5 %)
Magnesium	47.43 mg	(16 %)
Iron	2.13 mg	(14 %)
Iodine	0.45 μg	(0 %)
Zinc	2.45 mg	(31 %)
Saturated fatty acids	4.24 g
Cholesterol	31.18 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

salt Arugula

Ingredients

for

servings

Ingredients: 1
Sirloin fillet (about 10-11 ounces)

For the marinade: 2 tablespoons
soy sauce; 2 tablespoons
Oil; 2 tablespoons
Cognac; salt; peppers; clarified butter (for frying)

For the salad: 3 cups
Arugula; 1 handful
soybean sprout; 1
red pepper (cut into thin strips); 2
scallions (sliced); 4 tablespoons
Peanuts (roughly chopped)

For the vinaigrette: 1 tablespoon
hot Mustard; 4 tablespoons
balsamic vinegar; 3 tablespoons
olive oil; salt; peppers

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Preparation steps

Mix all the marinade ingredients, put the steak in the marinade and marinate for at least 1 hour.

Wash and sort the arugula and soybean sprouts and drain well.

Toast the peanuts in a small, dry pan.

Put all the vinaigrette ingredients into a beaker and mix with a hand blender. Add a little water if necessary.

Remove the steak from the marinade and drain the excess. Heat the clarified butter and quickly sear the steak on all sides over fairly high heat. Then wrap in aluminum foil and put it into the oven at 175F for 20 minutes.

Slice the meat very thinly. Put the arugula and bean sprouts into bowls, add the meat, nuts, spring onions, and peppers and serve. Serve the vinaigrette separately at the table.