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Steak and Arugula Salad

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Steak and Arugula Salad
342
calories
Calories
0
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easy
Difficulty
40 min.
Preparation
 • Ready in 1 hr 40 min.
Ready in
Nutritions
Fat26.01 g
Saturated Fat Acids4.24 g
Protein17.04 g
Roughage1.9 g
Sugar added0 g
Calorie342
1 serving contains
Calories342
Protein/g17.04
Fat/g26.01
Saturated fatty acids/g4.24
Carbohydrates/g8.74
Added sugar/g0
Roughage/g1.9
Cholesterol/mg31.18
Vitamin A/mg58.42
Vitamin D/μg0.06
Vitamin E/mg0.87
Vitamin B₁/mg0.1
Vitamin B₂/mg0.12
Niacin/mg5.86
Vitamin B₆/mg0.29
Folate/μg36.03
Pantothenic acid/mg0.57
Biotin/μg0.26
Vitamin B₁₂/μg1.22
Vitamin C/mg28.06
Potassium/mg424.63
Calcium/mg49.9
Magnesium/mg47.43
Iron/mg2.13
Iodine/μg0.45
Zinc/mg2.45

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
Beef rump (300 g approx.)
For the marinade
2 tablespoons
2 tablespoons
2 tablespoons
clarified butter (for frying)
For the salad
3 cups
1 handful
1
red pepper (cut into thin strips)
2
scallions (sliced)
4 tablespoons
Peanuts (roughly chopped)
For the vinaigrette
1 tablespoon
4 tablespoons
3 tablespoons
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Preparation steps

Step 1/6
Mix all the marinade ingredients, put the steak in the marinade and marinate for at least 1 hour.
Step 2/6
Wash and sort the rocket and soya bean sprouts and drain well.
Step 3/6
Toast the peanuts in a small, dry pan.
Step 4/6
Put all the vinaigrette ingredients into a beaker and mix with a hand blender. Add a little water if necessary.
Step 5/6
Remove the steak from the marinade and drain the excess. Heat the clarified butter and quickly sear the steak on all sides over a fairly high heat. Then wrap in aluminium foil and put into the oven at 80°C | 175F for 20 minutes.
Step 6/6
Slice the meat very thinly. Put the rocket and bean sprouts into bowls, add the meat, nuts, spring onions and peppers and serve. Serve the vinaigrette separately at table.

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