Steak with Herb Butter, Baked Potatoes and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,633 mg | (41 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 20 grams Arugula
- 80 grams soft butter
- 3 Tbsps lemon juice
- Sea salt
- peppers
- 250 grams Cherry tomatoes
- 800 grams small potatoes (new)
- 5 Tbsps olive oil
- 1 sprig rosemary (small)
- 2 sprigs thyme
- 4 Steak fillet (about 180 grams)
- 1 tsp ground paprika
Preparation steps
Peel garlic and finely chop. Rinse arugula, trim, spin dry and chop. Stir in the softened butter and half of the garlic and season with a dash of lemon, salt and pepper.
Place the herb butter on a piece of aluminum foil (about 10 x 20 cm) (approximately 4 x8 inch) and cover. Form into a roll (4 cm diameter) (approximately 1 1/2 inch). Seal the foil well and freeze the butter briefly.
Preheat the oven to 200°C (approximately 400°F). Rinse the cherry tomatoes and drain. Rinse the potatoes. Halve the potatoes lengthwise and mix in a bowl with 2 tablespoons of lemon juice, 3 tablespoons olive oil, 1 tablespoon sea salt and the remaining garlic and pepper.
Rinse the rosemary and the thyme, shake dry and cut into pieces. Mix the herbs with the potatoes. Spread the potatoes on the baking pan and bake on the middle rack until crisp in a hot oven for 30-40 minutes.
Meanwhile, rinse the beef steak and pat dry. Mix the residual oil with the paprika, plenty of pepper and 1 tablespoon lemon juice. Place on the steak. Rinse the cherry tomatoes and drain. Season the steaks and place on an oiled grill and cook 5-9 minutes, turning once.
Cook the cherry tomatoes the last 3 minutes. Unwrap the herbed butter from the foil and cut into finger-thick slices. Arrange on the steaks. Serve with the baked potatoes and cherry tomatoes.
