Steak and Sweet Potato on White Bread
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
914
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 914 cal. | (44 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 17.4 mg | (145 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 9.9 μg | (330 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,696 mg | (42 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 ¼ cups cooked Sweet potato (sliced)
- 2 Red onions (sliced into rings)
- 4 Tbsps vegetable oil
- 4 Steak approx. 160 g each (e. g. entrecôte)
- 8 slices white Bread
- 2 Tbsps hot Mustard
- 2 Tbsps Mayonnaise
- 1 handful Arugula
Preparation steps
1.
Fry the potatoes and onions in 2 tbsp hot oil in a frying pan for 4-5 minutes until golden. Season with salt and ground black pepper.
2.
Season the steaks with salt and ground black pepper. In a separate frying pan, sear on both sides for 1-2 minutes each side. For a rare steak, remove from the pan, or continue to fry for a few minutes over a low heat for a pink steak.
3.
Toast the bread. Mix the mustard with the mayonnaise and spread over half the slices of toast. Top with the steaks, vegetables and rocket and finish off with the remaining slices of toast.
4.
To serve, cut each sandwich in half down the middle, stack one on top of the other and fix in place with a wooden skewer.
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