Sirloin with Rosemary
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 30 min.
Ready in
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups new potatoes
- 1 Tbsp Nut oil
- 2 Sirloin steak (trimmed)
- 1 Tbsp butter (cubed)
- 2 sprigs rosemary
- ⅔ cup tomato Ketchup (to serve)
- salt
- freshly ground Black pepper
Product recommendation
Remember to baste the steaks with the melted butter.
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water for 15 minutes. Preheat the grill to hot.
2.
Heat the oil in a cast-iron frying pan set over a high heat until hot. Pat the steaks dry and season generously with salt and pepper.
3.
Lay them carefully in the hot pan and cook, undisturbed, for 4 minutes. Flip and cook for a further 4 minutes, adding the butter and rosemary after a couple of minutes.
4.
Remove the steaks from the pan and reduce the heat under the pan to low. Cover the steaks with aluminium foil and leave them to rest for at least 5 minutes.
5.
Drain the potatoes well and add to the hot pan, frying with a little salt and pepper, until golden at the edges.
6.
Serve steaks with the potatoes and tomato ketchup on the side.
