Steak and Arugula Salad

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(1 vote)
Steak and Arugula Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
342
calories
Calories

Healthy, because

Even smarter

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)
Calorie342 kcal(16 %)
Protein17.04 g(17 %)
Fat26.01 g(22 %)
Carbohydrates8.74 g(6 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A58.42 mg(7,303 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.12 mg(11 %)
Niacin5.86 mg(49 %)
Vitamin B₆0.29 mg(21 %)
Folate36.03 μg(12 %)
Pantothenic acid0.57 mg(10 %)
Biotin0.26 μg(1 %)
Vitamin B₁₂1.22 μg(41 %)
Vitamin C28.06 mg(30 %)
Potassium424.63 mg(11 %)
Calcium49.9 mg(5 %)
Magnesium47.43 mg(16 %)
Iron2.13 mg(14 %)
Iodine0.45 μg(0 %)
Zinc2.45 mg(31 %)
Saturated fatty acids4.24 g
Cholesterol31.18 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
Sirloin fillet (about 10-11 ounces)
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
How healthy are the main ingredients?
soy saucesaltArugulaPeanutMustardolive oil

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 arugula and soybean 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 fairly high heat. Then wrap in aluminum foil and put it into the oven at 175F for 20 minutes.

6.

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.