Steak Salad with Grilled Orange Slices
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 9 g |
Preparation steps
For the salad: Rinse the lettuce and spin dry. Peel and dice the onion. In a bowl, whisk the vinegar with the mustard, sugar and olive oil, and season with salt and pepper to taste. Rinse the oranges with hot water and wipe dry. Cut into 1-2 cm (approximately 1/4-3/4 inch) slices.
For the steaks: Heat the grill.
Rinse steaks and pat dry. Season ith salt and pepper to taste. Brush with olive oil. Place on the grill and cook to desired doneness, about 4-6 minutes. Place the orange slices on the grill and cook until marked, about 2 minutes.
For serving: Toss the lettuce with the vinegar mixture in a bowl. Divide between soup plates. Top with the orange slices. Slice the steaks and place on top of the salad. Sprinkle the diced onions over top. Garnish with marjoram and serve.