Recipes
Steak on vegetables
Denis Valčić, an ambassador of a kind of Croatian cuisine in Australia, brought this slightly unusual but flavourful dish.
| Preparation time | 50 min |
|---|---|
| Demanding |  |
| Energetic value | 932 kcal / 3896 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 800 g | beef filet |
| 3-4 tablespoons | olive oil |
| 1 | red paprika |
| 1 | leek, only the white part |
| 4 | potatoes, middle sizes |
| salt | |
| pepper | |
| 2 teaspoons | Vegeta |
| For garnish | |
| mixture of butter, garlic and parsley | |
Preparation
- Clean paprikas, cut in halves, remove threads and cut them into thin strips.
- Wash leek and cut into strips. Prepared vegetables put in a saucepan and shortly sauté in the hot oil. During sauting add pepper and Vegeta.
- Coarsley grate potatoes and salt a little. Heat olive oil in a teflon pan and put potatoes to sauté; arrange potatoes in four parts and stress it with spade to get brown.
- Arrange over potatoes roasted paprikas and leek over potatoes, also in four parts. On the top of it put again grated potatoes and stress with the spade. Altogether turn upside down to sauté on each side. After that small vegetables pies transfer to the oiled baking sheet and bake in preheated oven at 180°C. bake for 10 minutes.
- While the vegetables is baking, prepare steaks. Beef filet cut into four steaks and beat up. Brush them with oil, sprinkle with salt and coarsley ground pepper, and put on preheated saoucepan or grill plate. Broil steaks on each side for 2 to 3 minutes, depending on how well do you like them roasted.
Serving
Small pies of potatoes with vegetables arrange on a warm platter and broiled steaks over them. On each steak put butter previously mixed with finely chopped parsley, garlic, little salt and pepper.
Advice
If you do not have enough large saucepan, you may sauté potatoes with vegetables in smaller teflon pan for each steak separately.
Little secret
Meat is at first broiled in the oil, and afterwards, aromatic butter gives it necessary tenderness and flavour.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 43,08 | - | - |
| Total carbohydrates | g | 39,98 | - | - |
| Total fat | g | 66,72 | - | - |
| Diet fibres | g | 3,95 | - | - |
| Cholesterol | mg | 184,75 | - | - |
| Vitamin A | IU | 4350,75 | 109 | 87 |
| Niacin | mg | 17,89 | 128 | 89 |
| Vitamin C | mg | 140,95 | 188 | 157 |
| Vitamin D | IU | 38,00 | 19 | 19 |
| Magnesium | mg | 93,25 | 31 | 23 |
| Phosphor | mg | 477,54 | 60 | 60 |
| Potassium | mg | 1386,62 | 37 | 37 |
| Sodium | g | 0,32 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
