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Ingredients
US|METRIC
1 SERVINGS
- 6 oz. steak (weigh out 4 oz after cooking)
- red wine (/ balsamic vinegar)
- 1 oz. onion (sliced)
- 1 oz. beetroot (cut in half inch cubes)
- 1.5 oz. button mushrooms
- 2.5 oz. green beans (young)
- 1/2 clove garlic (crushed)
- salt (to taste)
- black pepper
- 1.5 oz. avocado
- 0.5 oz. pitted olives (black)
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Directions
- Pour red wine vinegar over onions. Add black pepper. Use as marinade over steak, cover and refrigerate while you are preparing the vegetables.
- Place green beans in a small saucepan, add garlic and salt to taste and cook over medium heat with 1/4 cup of water until dry. Add more water until beans are cooked, but still slightly crispy. Keep warm.
- Remove steak from marinade and set aside. Pour marinade into a small saucepan, add 1/2 of cup water, one more dash vinegar if needed, black pepper, salt and beetroot and cook over medium heat. Stir regularly. Keep adding a little bit of water until onions are soft. Keep warm.
- Grill the steak as you prefer (rare to well done) along with the mushrooms. Weigh out a 4 oz steak portion. Serve with the green beans, beetroot, avocado and pitted olives.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium940mg39% |
| Potassium760mg22% |
| Protein6g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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