Steak with Hash Browns and a Side Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 78.5 μg | (131 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,801 mg | (45 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Oak leaf lettuce
- 250 grams Cherry tomatoes
- 2 Tbsps White vinegar
- olive oil
- salt
- freshly ground peppers
- 800 grams waxy potatoes
- 1 onion
- 1 egg
- Nutmeg (freshly grated)
- clarified butter
- 4 Rump steak (ready for cooking, each 160 grams or 6 ounces)
Preparation steps
Rinse lettuce, spin dry and pluck leaves into smaller pieces. Rinse tomatoes and cut into wedges. Mix vinegar with 4 tablespoons oil. Season with salt and pepper and mix with lettuce and tomatoes.
Peel potatoes and onion. Grate. Squeeze potatoes in a towel to remove potato juice. Let sit until starch has settled. Pour off juice and mix starch with potatoes, onion and egg. Add salt and pepper and season with nutmeg.
In a pan, heat butter and add 1/4 of potato mixture. Spread flat and cook until golden brown on both sides. Keep warm in oven at 80°C (approximately 175°F). Repeat with remaining potato mixture.
Rinse steaks, pat dry and season with salt and pepper. Cook for about 4 minutes in a separate pan with 2 tablespoons of hot oil on each side. Remove, let rest and serve with salad and hash browns.
