Steak Strips with Vegetable Salad

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Steak Strips with Vegetable Salad
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
442
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie442 cal.(21 %)
Protein46 g(47 %)
Fat24 g(21 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E8.7 mg(73 %)
Vitamin K39.3 μg(66 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin19.1 mg(159 %)
Vitamin B₆1.3 mg(93 %)
Folate55 μg(18 %)
Pantothenic acid2.3 mg(38 %)
Biotin16 μg(36 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C38 mg(40 %)
Potassium1,236 mg(31 %)
Calcium75 mg(8 %)
Magnesium81 mg(27 %)
Iron6.4 mg(43 %)
Iodine9 μg(5 %)
Zinc9.3 mg(116 %)
Saturated fatty acids5.4 g
Uric acid270 mg
Cholesterol102 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
4 trimmed Steak fillet (About 3 cm thick)
salt
freshly ground pepper
vegetable oil
2 small Zucchini (About 400 grams)
200 grams Turnip
200 grams baby carrots
4 Tbsps balsamic vinegar (White)
2 Tbsps olive oil
3 Tbsps water
1 generous pinch granulated Broth
½ bunch cilantro
How healthy are the main ingredients?
Turnipcarrotolive oilsaltZucchini

Preparation steps

1.

Rinse zucchini, trim and remove thin strips of zucchini peel with a zester. Slice zucchini into thin slices. Rinse the cilantro, shake dry and pluck off the leaves. Rinse the turnips thoroughly and cut with the greens lengthwise into thin slices. Peel carrots and cut into in 2-3 mm (approximately 1/8-inch) thick slices. Blanch in boiling salted water for about 6 minutes. After 2 minutes, add the turnips and blanch another 3 minutes. Then add zucchini, cook for remaining minute and drain everything well. Meanwhile, heat the oil in a heavy pan (oil is very hot, when a wooden spoon handle sizzles when immersed in oil). Add steaks and sear 2-3 minutes on each side (longer or shorter depending on your preference). Season with salt and pepper and lift from the pan. Wrap in aluminum foil and let stand 2 minutes.

2.

Arrange drained vegetables on warmed plates or bowls. Mix together the vinegar, oil, granulated broth and water. Season with salt and drizzle over the vegetables. Distribute the cilantro on vegetables. Remove the meat from the foil and cut against the grain into very thin slices. Place on the salad. Serve with fresh white bread, if desired.

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