Healthy Gourmet Kitchen
Steak and Grapefruit Salad
(2 votes)
(2 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
464
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Steak about 6 ounces each (such as beef loin)
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 2 pink Grapefruit
- 1 tsp brown sugar
- 2 Tbsps light sesame oil
- 1 Tbsp Caper
- 1 Tbsp Pine nuts
- 1 shallot
- 3 ozs Red cabbage
- 2 Tbsps coarsely chopped parsley
Preparation steps
1.
Rinse the steaks and pat dry. Season with salt and pepper and brown on both sides in a pan with hot oil. Remove from heat while still pink in the middle, then allow to cool.
2.
Peel the grapefruit, rinse and remove the flesh from the membranes. Squeeze any juice from the remaining pulp, then mix with the sugar and the oil. Add the capers and pine nuts.
3.
Peel the shallot and cut into thin rings. Rinse the cabbage and cut into fine strips. Slice the steaks. Toss the steak, grapefruit, shallot and cabbage with the parsley and the dressing, season with salt and pepper, and serve.
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