Steak with Garlic Sweet Potatoes and Chili Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,256 cal. | (60 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 19.1 mg | (159 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 46.5 mg | (388 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 24.5 μg | (817 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 2,395 mg | (60 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 20.4 mg | (255 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 566 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 52 g |
Ingredients
- Ingredients
- 4 T bone steaks (each 800 grams, ready to cook)
- 6 pickled red chili peppers
- 75 milliliters Sherry vinegar
- 250 milliliters Apple juice
- 150 grams jam sugar (2:1)
- 600 grams Sweet potato
- 1 fresh garlic clove
- 2 tsps black peppercorns
- 2 sprigs rosemary
- 6 Tbsps vegetable oil
- salt
- 20 grams butter
Preparation steps
Remove steaks from the refrigerator an hour before cooking, rinse, pat dry and let come to room temperature.
For the jam rinse chili peppers, remove seeds and chop. Mix with vinegar, apple juice and jam sugar in a saucepan. Stirring constantly, bring to a boil and cook for about 3 minutes. Stir constantly. Then remove from heat and let cool.
Peel sweet potato and dice into 1 cm (approximately 3/8 inch) cubes. Pull garlic cloves apart, but left in the skin. Coarsely grind peppercorns in a mortar. Rinse the rosemary and shake dry.
Preheat oven to 100°C (approximately 210°F). Add 4-5 tablespoons of oil in a hot pan (preferably cast-iron). Sear the steaks about 2 minutes per side at a high temperature. Place on a baking sheet, season with salt and crushed pepper, cover with aluminum foil and set aside.
Pour oil from the pan, wipe with paper towel and put back on the stove. Heat to medium heat, add remaining oil and fry sweet potato cubes with garlic for 5-6 minutes and stir. Season with salt, remove from the pan, place in an ovenproof dish and keep warm in the oven.
Place steaks with some rosemary into the pan. Fry for 1-4 minutes (depending on the desired degree of cooking) on each side. Finally add a piece of butter, melt and pour over the meat. Keep steaks warm in the oven.
Sprinkle steaks before serving with chili jam and serve with garlic sweet potatoes.
