Steak with Avocado Mozzarella Salad
and grapefruit
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
823
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.8 mg | (198 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 11.1 μg | (370 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,654 mg | (41 %) | ||
| Calcium | 421 mg | (42 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 152 μg | (76 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Grapefruit
- 2 Avocados
- 8 mild, red chili peppers
- 14 ozs Cherry tomatoes
- 14 ozs mini Bocconcini
- 1 clove garlic cloves
- 4 pcs Steak each weighing about 5-6 oz ( rib eye or sirloin)
- 4 Tbsps olive oil
- Sea salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon
Preparation steps
1.
Preheat oven to 225°F.
Peel the grapefruit and remove the segments avoiding the pith and membrane. Catch any juice and squeeze the grapefruit scraps.
2.
Peel and halve the avocados, remove the pits and roughly dice the flesh. Sprinkle with half of the grapefruit juice.
3.
Wash and trim the chilis.
4.
Wash the tomatoes.
5.
Drain the mozzarella well.
6.
Peel and finely chop the garlic.
7.
Wash and dry the steaks. Heat 2 tablespoons oil in a saute pan and quickly saute the meat on both sides over high heat. Place on a baking sheet and put into a preheated oven at 225°F for 8-15 minutes, depending on preference and the thickness of the meat.
8.
Heat the rest of the oil in the skillet and saute the tomatoes, garlic and chilis. Add the grapefruit juice, remove from the heat and add the avocado, mozzarella and grapefruit segments. Toss to combine and season to taste with salt and pepper.
9.
Take the meat out of the oven, let rest briefly and season with salt and pepper. Cut each piece in half or into three and put on warmed plates. Add the vegetables and mozzarella and serve.
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