Steak with Rosemary Potatoes and Herbed Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,461 mg | (37 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 800 grams Sirloin steak
- 3 Tbsps vegetable oil
- 1 Tbsp butter
- 800 grams small, new potatoes
- ½ bunch rosemary
- 1 Tbsp sweet ground paprika
- salt
- freshly ground peppers
Preparation steps
Remove meat from refrigerator about 1 hour before cooking. Rinse, pat dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan and brown meat on all sides. Remove from pan and grill on a grilling rack (with a dripping pan) in preheated oven at 100°C (approximately 200°F) for about 60-70 minutes (meat should be rink inside and meat thermometer read 55°C (approximately 130°F)).
Rinse and peel potatoes, place into an ovenproof dish. Rinse rosemary and pluck off leaves. Sprinkle potatoes with rosemary. Season with salt and pepper, drizzle with remaining oil and butter flakes. Place into the oven together with meat and cook for about 1 hour (turn over occasionally).
Remove meat from the oven, cover with aluminum foil and let rest for about 5 minutes. Cut into thin slices and arrange on plates. Season with salt and pepper, add potatoes and top with herbed butter.
For herbed butter: combine 50 grams (approximately 1.5 ounce) of butter at room temperature with herbs to taste (such as parsley and chives), add squeezed garlic, season with salt and refrigerate until ready to use.
