Steak Strips with Vegetable Salad and Cilantro
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 16 g | (14 %) | ||
| 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 | 3.6 mg | (30 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| 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 | 4.6 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 peppers
- 1 Tbsp Safflower 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 powdered Broth (or boullion)
- ½ bunch cilantro
Preparation steps
Rinse zucchini, trim and use a zester to remove thin strips of zucchini peel. Cut zucchini in half lengthwise and slice into thin slices. Rinse the cilantro, shake dry and pluck off the leaves. Rinse the beets thoroughly and cut into thin slices. Peel carrots, peel, cut into thin slices and blanch in boiling salted water together with the turnips for 2-3 minutes. Blanch zucchini briefly at the end of cooking time and drain everything well. At the same time, heat the oil in a heavy pan. Sear the steaks on all sides. Remove from pan, wrap in aluminum foil and keep warm at 100°C (approximately 210°F) in a preheated oven for 15-20 minutes.
Mix lukewarm vegetables with vinegar, oil, broth, a little cilantro and water. Transfer to preheated bowls. Remove meat from the oven, sprinkle with salt and pepper, cut across the grain into thin slices and place on the vegetable salad. Garnish with cilantro. Serve with white bread, if desired.
