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Steak met kapokaartappels en chimichurri

Steak met kapokaartappels en chimichurri
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Voedingsfeite

Per porsie van 430 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 760 kcal
38% DV
Totale vet 49.0g
75% DV
Mono-onversadigde vet22.5g
Poli-onversadigde vet4.5g
Versadigde vet18.0g
Transvet1.6g
Totale koolhidrate 31.0g
10% DV
Vesel3.0g
Stysel25.0g
Suikers3.0g
Proteïen 46.0g
92% DV
Dierlike proteïen44.0g
Plantaardige proteïen2.0g

Oor

’n Steakhouse-styl bord met ’n ruim porsie beessteak, romerige kapokaartappels, hartige bruin sous en ’n kruierige olie-gebaseerde bolaag. Hoog in proteïen en vet, matig in koolhidrate en relatief laag in vesel.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)5.5mcg18%
Cholien155.0mg28%
Folaat (B9)42.0mcg11%
Niasien (B3)9.8mg61%
Pantoteensuur (B5)1.4mg28%
Riboflavien (B2)0.4mg32%
Tiamien (B1)0.2mg15%
Vitamien A210.0mcg23%
Vitamien B123.2mcg133%
Vitamien B60.9mg56%
Vitamien C11.0mg12%
Vitamien D0.6mcg3%
Vitamien E2.1mg14%
Vitamien K95.0mcg79%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium95.0mg10%
Koper210.0mcg23%
Yster4.8mg27%
Magnesium68.0mg16%
Fosfor430.0mg61%
Kalium1220.0mg26%
Selenium41.0mcg75%
Natrium980.0mg43%
Sink8.1mg74%

Steak met Kapokaartappels en Chimichurri

’n Klassieke steakbord bedien met romerige kapokaartappels, bruin pansous en ’n vars kruie-chimichurri. Dit is ’n stewige, restaurantstyl-gereg gebou rondom geskroeide beesvleis en ryk pansous.

Bestanddele vir 430 g totaal
  • Beessteak 180 g

  • Kapokaartappels 120 g

  • Bruin pansous 45 g

  • Kruie-chimichurri 25 g

  • Botter 20 g

  • Room 15 g

  • Beesaftreksel 10 g

  • Rooiwyn 5 g

  • Olyfolie 4 g

  • Pietersielie 2 g

  • Knoffel 1 g

  • Sprietuie 1 g

  • Rooipepervlokkies 1 g

  • Sout 1 g

  • Swartpeper 0.5 g


    • Totaal: 430.5 g

    Instruksies
  • 1. Geur die steak met sout en swartpeper.

  • 2. Skroei die steak in olyfolie oor hoë hitte totdat dit verbruin en gaar is volgens jou voorkeur. Laat dit rus voor jy dit sny.

  • 3. Verhit die kapokaartappels met botter en room tot glad en romerig.

  • 4. Blus die pan af met rooiwyn en beesaftreksel, en laat dit dan reduseer om ’n bruin pansous te vorm.

  • 5. Roer knoffel, pietersielie, sprietuie en rooipepervlokkies by die chimichurri in indien nodig vir varsheid en hitte.

  • 6. Skep die kapokaartappels op die bord, plaas die steak bo-op of langsaan, skep die bruin pansous oor, en rond af met chimichurri.


    • Voorbereidingstyd: 15 minute
    Gaarmaaktyd: 15 minute

    Nuttige wenke
  • Laat die steak vir 5 minute rus voor opdiening om dit sappig te hou.

  • Hou die chimichurri helder en ongekook vir die beste geurskontras.

  • Pas die sous se konsekwentheid aan met ’n bietjie ekstra aftreksel indien nodig.
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