Steak Strips with Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
348
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 75.5 μg | (126 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,003 mg | (25 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Sirloin steak (each 200 grams)
- 1 Tbsp peppercorns
- 4 Tbsps balsamic vinegar
- 500 grams small, waxy potatoes
- salt
- 1 Red onion
- 1 Lettuce
- 2 Tbsps Canola oil
- 2 Tbsps olive oil
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Rinse steaks and pat dry. Crush peppercorns in a mortar, mix with 1-2 tablespoons of vinegar and rub over the meat. Cover and allow to marinate.
2.
Scrub the potatoes thoroughly and boil in salted water until tender, about 20 minutes. Drain and let evaporate.
3.
Peel the onion, cut in half and cut into rings. Rinse the lettuce, trim, spin dry and tear into pieces. Spread lettuce and the onions on plates. Cut the potatoes in half and place on the plates.
4.
Cook steaks in canola oil for about 2 minutes per side. Season with salt.
5.
Mix the olive oil with remaining vinegar and season with salt, pepper and sugar. Drizzle on the salads, cut the steak into thin slices and place on top.
6.
Serve with a hearty red wine, if desired.
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