Arugula Salad with Fillet Steaks
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 57.4 μg | (96 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 864 mg | (22 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Red onions
- 2 Tbsps balsamic vinegar
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 4 slices Beef fillet (about 140 grams)
- 60 grams Parmesan (planed)
- 80 grams Arugula
- 2 Tbsps balsamic vinegar
- 2 Tbsps olive oil
Preparation steps
1.
Peel the onions and cut in half crosswise. Place in a casserole dish with the cut side up. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper and bake in a preheated oven at 200°C (approximately 400ºF) for about 25 minutes.
2.
Meanwhile, fry the steaks in some oil for 4 minutes on each side (longer or shorter depending on your preference). Season with salt and pepper, remove from the pan and leave to rest for a few minutes.
3.
Rinse, trim and drain the arugula. Arrange with the onions on plates and lay the steaks over the top. Drizzle with oil and vinegar and serve showered with Parmesan.
