Steak with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,819 cal. | (182 %) | ||
| Protein | 640 g | (653 %) | ||
| Fat | 128 g | (110 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 17.9 mg | (149 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 4 mg | (364 %) | ||
| Niacin | 257.4 mg | (2,145 %) | ||
| Vitamin B₆ | 15.5 mg | (1,107 %) | ||
| Folate | 377 μg | (126 %) | ||
| Pantothenic acid | 30.8 mg | (513 %) | ||
| Biotin | 153.7 μg | (342 %) | ||
| Vitamin B₁₂ | 60 μg | (2,000 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 10,845 mg | (271 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 702 mg | (234 %) | ||
| Iron | 70.8 mg | (472 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 133.2 mg | (1,665 %) | ||
| Saturated fatty acids | 53.8 g | |||
| Uric acid | 3,334 mg | |||
| Cholesterol | 1,530 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- salt
- 2 Red Bell pepper
- 4 scallions
- olive oil
- freshly ground peppers
- 4 Beef fillet (each 140 grams)
- 1 Tbsp balsamic vinegar
- 2 Tbsps lemon juice
Preparation steps
Rinse potatoes and boil in salted water for about 30 minutes until done. Drain, let cool, peel and cut into wedges.
Rinse and halve peppers and cut into thin strips. Rinse scallions and cut diagonally into rings. Lightly cook potatoes in 3-4 tablespoons hot oil for about 5 minutes until light golden brown. Add peppers, season with salt and pepper and cook for about 5 minutes.
Rinse steaks, pat dry, rub with salt and pepper and fry on all sides in 1-2 tablespoons hot oil for about 1 minute until brown. Remove steaks from heat and leave to infuse briefly, turning occasionally.
Add scallions to vegetables and mix to taste.
Combine 2 tablespoons oil with balsamic vinegar and lemon juice and season with salt and pepper. Cut steak into thin slices, arrange on plates, drizzle with balsamic mixture and serve with vegetables.
