Steak with Chimichurri
Nutritional values
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 sprigs cilantro
- 2 sprigs parsley
- 4 sprigs thyme
- 1 sprig Sage
- 1 onion
- 2 garlic cloves
- 1 Red chili pepper
- 2 Tomatoes
- ½ tsp Coriander
- ½ tsp peppercorns
- 2 Tbsps Wine vinegar
- 4 Tbsps olive oil
- 1 splash lemon juice
- Sea salt
- 4 Rump steak (each about 180 grams)
- freshly ground peppers
Preparation steps
For the chimichurri, rinse coriander, parsley, thyme and sage. Shake dry and finely chop leaves after placing some sage leaves aside to use as garnish. Peel onion and chop finely. Peel garlic and chop finely. Rinse chile pepper, cut in half, remove seeds and chop finely. Rinse tomatoes, cut into quarters, remove seeds and finely dice. Crush coriander seeds in a mortar with peppercorns. Mix with herbs, onion, garlic, chile pepper, tomatoes, vinegar and 2-3 tablespoons of oil. Season with lemon juice and salt. Chill for at least 1 hour, preferably overnight.
Rinse steaks and pat dry. Brush with remaining oil. Sear in a hot pan on both sides for about 2 minutes. Increase or decrease time depending on desired final temperature. Reduce heat and cook for another 4-8 minutes. Season with salt and pepper.
Drizzle steaks with chimichurri and garnish with sage. Serve with flatbread if desired.
