Steak and Caesar Salad with Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the croutons
- 1 Flatbread
- 3 garlic cloves
- 6 Tbsps vegetable oil
- For the salad
- 1 head Romaine lettuce
- For the dressing
- 8 Tbsps olive oil (Extra virgin)
- 4 Tbsps lemon juice
- 1 tsp Mustard
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 Tbsp ground almonds
- 4 Tbsps Whipped cream
- also
- 30 grams Parmesan
- For the meat
- 2 Steak fillet (such as sirloin, each 200-250 grams (approximately 7-8 ounces) / 2 cm (approximately 1 inch) thick)
- freshly ground coarse peppers
- 2 Tbsps olive oil
- salt
Preparation steps
For the croutons, cut the flatbread into 8 rectangles, and cut the rest into small cubes. Peel the garlic, and rub the edges of the rectangles with garlic, then chop the remaining cloves. Heat oil in a large frying pan, add the flatbread cubes and fry until golden brown. Add the garlic to roast towards the end of frying.
For the salad, rinse romaine lettuce, and thoroughly drain or spin dry. Cut the blades into strips, as you desire.
For the dressing, whisk lemon juice with salt, pepper, mustard, sugar and ground almonds. Stir in the oil and finally stir in the cream and season to taste.
Season the meat with coarse ground pepper. Grill and sear in an oiled pan on both sides for about 2 minutes each side, then wrap in aluminum foil and let rest at 80°C (approximately 175°F) in the oven.
Serve the salad in bowls, with the dressing drizzled over the top, and sprinkled with Parmesan cheese. Mix in the croutons. Serve the meat sliced with the salad and the croutons.
