Steak Strips with Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,236 mg | (31 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
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.
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.
