Grilled Steaks
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 20 min.
Preparation
Calories:
704
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 36.3 mg | (303 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 19.6 μg | (653 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,587 mg | (40 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 16.2 mg | (203 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 445 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the steaks
- 8 large, thin Steak (froeach about 100-150 grams)
- 1 bunch Basil
- 2 Endive
- 1 bunch Chives
- For the marinade
- 3 garlic cloves
- 4 Tbsps vegetable oil
- 3 Tbsps sherry
- 1 Tbsp soy sauce
- salt
- peppers
- 1 pinch chili peppers
Preparation steps
1.
Flatten steaks slightly.
For the marinade: Peel garlic cloves and mash with oil and remaining ingredients for the marinade. Coat beef with the marinade and refrigerate for at least 4 hours (better overnight).
2.
Rinse endives, shake dry and divide into individual leaves, season with salt lightly. Rinse basil and chives, shake dry. Pluck off basil leaves.
3.
Grill steaks on a hot grill for 1-2 minutes per side. Arrange steaks with endives on warmed plates. Garnish with basil and chives and serve.
4.
If desired, serve with herb butter and white bread.
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