Steaks with Salsa on Toasted Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 Tomatoes
- ½ Cucumber
- 1 shallot
- 1 Red Pepperoncini
- 1 Tbsp white balsamic vinegar
- 1 pinch sugar
- salt
- peppers
- 4 Tbsps olive oil
- 4 Steak (each 180 grams, such as rump steak)
- 4 slices white bread
- fresh Chervil (for garnish)
Preparation steps
For the salsa, cut the tomatoes in half, cut out the stem ends, remove seeds out and chop the flesh finely as possible. Rinse cucumber, trim and chop into small pieces. Peel the shallot and chop finely. Rinse the peperoncini, halve, remove seeds and dice the flesh finely. Mix vegetables together and season with the vinegar, sugar, salt and pepper. Mix in 1 tablespoon olive oil and set aside.
Preheat the oven to 100°C (approximately 210°F). Rinse steaks and pat dry. Sear in 2 tablespoons oil on both sides, then place on a wire rack-lined baking sheet in the oven and roast about 10 minutes. Brush bread slices with the remaining oil and season lightly with salt. Add alongside the steaks on the baking sheet and bake in the oven until crispy, about 6 minutes.
Serve the steaks on the toasted bread topped with salsa and garnished with chervil.
