Mediterranean Beef Salad

Name: Mediterranean Beef Salad
Total time: 50 min
Yield: 4
Ingredients: 3 cups new potatoes; 2 rump Steak (approx 180 g each, trimmed of excess fat and sinew); 0.25 cup Nut oil; 0.25 cup olive oil; 0.25 cup butter; 4.5 cups Arugula; 0.333 cup sun-dried tomatoes (sliced); 1.5 cups Basil (leaves picked); 0.75 cup Pine nuts (toasted); 0.375 cup extra-virgin olive oil; 2 cloves garlic cloves; 0.75 cup Parmesan (grated)

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Health Score:

87 / 100

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

773

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	773 cal.	(37 %)
Protein	33 g	(34 %)
Fat	62 g	(53 %)
Carbohydrates	22 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	3.8 g	(13 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	0.3 μg	(2 %)
Vitamin E	6.9 mg	(58 %)
Vitamin K	71.8 μg	(120 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	13.6 mg	(113 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	53 μg	(18 %)
Pantothenic acid	1.1 mg	(18 %)
Biotin	6.7 μg	(15 %)
Vitamin B₁₂	5.1 μg	(170 %)
Vitamin C	43 mg	(45 %)
Potassium	1,097 mg	(27 %)
Calcium	237 mg	(24 %)
Magnesium	98 mg	(33 %)
Iron	5.7 mg	(38 %)
Iodine	15 μg	(8 %)
Zinc	6 mg	(75 %)
Saturated fatty acids	17.4 g
Uric acid	140 mg
Cholesterol	89 mg
Complete sugar	3 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 3 cups new potatoes; 2 rump Steak (approx 180 g each, trimmed of excess fat and sinew); ¼ cup Nut oil; ¼ cup olive oil; ¼ cup butter; 4 ½ cups Arugula; 0.333 cup sun-dried tomatoes (sliced)

For the pesto: 1 ½ cups Basil (leaves picked); ¾ cup Pine nuts (toasted); ⅜ cup extra-virgin olive oil; 2 cloves garlic cloves; ¾ cup Parmesan (grated)

How healthy are the main ingredients?

potato Arugula Basil Pine nuts olive oil Parmesan

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Preparation steps

Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a little salt in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Chill until needed.

Cook the new potatoes in salted boiling water for 15 minutes roughly until tender. Drain and allow to cool a little.

Meanwhile, heat a heavy-based frying pan over a high heat for 1-2 minutes until it starts to smoke.

Brush the steaks with the groundnut oil and season well. Cook the steaks for 5 minutes, turning after 2 minutes and transfer to a plate. Cover loosely with foil and allow to rest in a warm place.

Add the olive oil and butter to the pan and set over a medium heat. Saute the cooked potatoes for 4-5 minutes until starting to turn golden. Remove from the heat and dress the potatoes with some prepared pesto.

Arrange the rocket and sun-dried tomatoes on serving plates. Slice the steaks into 2 cm wide strips and arrange on the salad. Dress with some of the pesto. Serve with portions of the sauteed potatoes on the side.

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