Steak with Hash Browns and Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,736 cal. | (83 %) | ||
| Protein | 222 g | (227 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 46.8 μg | (78 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 91.6 mg | (763 %) | ||
| Vitamin B₆ | 5.7 mg | (407 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 11.2 mg | (187 %) | ||
| Biotin | 56.1 μg | (125 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 4,827 mg | (121 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 330 mg | (110 %) | ||
| Iron | 28.8 mg | (192 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 45.9 mg | (574 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Uric acid | 1,211 mg | |||
| Cholesterol | 527 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the steaks
- 1 Tbsp softened butter
- 3 Tbsps olive oil
- 2 tsps chopped rosemary
- thyme (2 tsp)
- Sage (2 tsp)
- 3 Tbsps lemon juice
- ½ tsp grated Lemon peel
- salt
- freshly ground peppers
- 1 garlic clove
- 500 grams Zucchini
- 1 sprig fresh rosemary
- 4 pcs Beef fillet (each 70 grams)
Preparation steps
Peel, rinse and coarsely grate potatoes. Season with salt, pepper and nutmeg.
Streak a large pan with olive oil. Spread the grated potatoes in a 1.5 cm (approximately 1/2 inch) thick layer and press lightly.
Cook potatoes briefly, then reduce the temperature, cover and cook about 15 minutes.
Turn out hash browns on a plate. Streak the pan with the remaining olive oil. Place the turned-out hash browns back in the pan, uncooked side down, and finish cooking.
Beat butter with 2 tablespoons olive oil, herbs, 1 tablespoon lemon juice and lemon zest until creamy, season with salt and pepper and refrigerate to solidify.
Peel garlic and chop. Trim zucchini, rinse and cut into thin slices.
Heat 1/2 tablespoon olive oil in a pan and cook garlic. Add zucchini, season with salt and rosemary and stir fry about 4 minutes until al dente. Mix in a bowl with remaining lemon juice and season with salt and pepper.
Season steaks with salt and pepper. Heat 1/2 tablespoon olive oil in a pan and cook the steaks briefly on both sides.
Garnish steaks with herb and olive oil butter. Serve with fried zucchini and the hash browns.
