Steak Salad with Mango and Herbs
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Beef fillet
- 1 Mango
- 50 grams Herb salad (Z. B. purslane, arugula)
- salt
- freshly ground peppers
- 1 Red onion (sliced into rings)
- 1 Tbsp clarified butter
- 2 Tbsps olive oil
- 2 Tbsps White vinegar
Preparation steps
1.
Preheat the oven to 120°C (approximately 250°F). Season the beef with salt and pepper. Heat the butter in an ovenproof skillet, add the beef and sear on all sides. Place on the middle rack of the oven and roast 15 minutes, (or more or less, depending on the deisred degree of doneness). Remove and let stand briefly.
2.
Rinse the herb salad, arrange on plates and scatter the onion rings on top.
3.
Peel the mango, cut flesh off the pit and cut into cubes. Scatter the mango over the onions.
4.
Cut the meat into strips and spread on both plates. Drizzle with oil and vinegar and season with salt and pepper.
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