Steak and Arugula Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this authorIngredients
for
4
- Ingredients
- 1
Beef rump (300 g approx.)
- For the marinade
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- For the vinaigrette
- 1 tablespoon
hot Mustard
- 4 tablespoons
- 3 tablespoons
Preparation steps
1.
Mix all the marinade ingredients, put the steak in the marinade and marinate for at least 1 hour.
2.
Wash and sort the rocket and soya bean sprouts and drain well.
3.
Toast the peanuts in a small, dry pan.
4.
Put all the vinaigrette ingredients into a beaker and mix with a hand blender. Add a little water if necessary.
5.
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.
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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