Top Round Steak with Tomatoes
Top Round Steak with Tomatoes - Molto bene!
Healthy, because
Even smarter
Nutritional values
This delicious steak contains plenty of protein, while the tomatoes add valuable lycopene.
Polenta or whole-grain ciabatta is a great addition to this meal.
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 82.4 μg | (137 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- ½ bunch Arugula
- 10 cherry Tomatoes (on the vine)
- 1 sprig rosemary
- ½ lemon
- 1 Tbsp olive oil
- 1 Tbsp Canola oil (or sesame oil)
- 1 Sirloin steak (about 14 oz.)
- Sea salt
- black peppers
Kitchen utensils
Preparation steps
Rinse arugula and spin dry. Remove coarse stems and cut leaves into bite-sized pieces.
Remove tomatoes from the vine. Rinse and drain.
Rinse rosemary and shake dry. Pluck needles and chop. Juice half a lemon. Combine 1 teaspoon lemon juice with olive oil and rosemary.
Trim fat and connective tissue from steak. Rinse and pat dry. Pour vegetable oil in a pan. Sear the steak on both sides over very high heat.
Remove steak from the pan, wrap in aluminum foil and let rest for 5 minutes.
Cook the tomatoes in the same pan over medium heat for about 2 minutes.
Remove the steak from the foil and cut into slices across the grain. Place on a baking sheet and sprinkle with the rosemary oil mixture. Season with salt and pepper.
Put tomatoes on the slices of meat and place a baking sheet on the bottom rack of a preheated oven at 450°F for about 5 minutes. Remove from the oven. Sprinkle with arugula and serve.
