Steak and Goat Cheese Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
514
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,638 mg | (41 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Broad bean fresh (or frozen and thawed)
- salt
- 500 grams red Daikon radish
- 3 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- 1 tsp honey
- 1 tsp spicy Mustard
- olive oil
- 2 Tbsps freshly chopped Basil
- freshly ground peppers
- 4 Steak fillet (about 140 grams or approximately 5 ounces)
- 100 grams Goat cheese
Preparation steps
1.
Blanch the beans in boiling salted water for 6-8 minutes, then drain well and peel.
2.
Peel the radish and cut into thin slices. Salt the slices, soak in water for about 10 minutes, then rinse and drain. Mix the balsamic vinegar with the lemon juice, honey, mustard and 5-6 tablespoons of olive oil. Add the basil and season with salt and pepper. Toss the radishes and beans in the dressing.
3.
Sear the steaks in 2 tablespoons of hot oil on both sides over low heat for 3-5 minutes, depending on the meat thickness and desired doneness. Remove from the pan, add salt and pepper, rest briefly and cut into slices.
4.
Serve the sliced steak over the bean and radish salad, with crumbled goat cheese.
