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Sous vide steak with bean puree and chimichurri (Diabetes, TM6)
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Ingredients
Sous vide steaks
- 4 beef fillet steaks (100 g each, 3 cm thickness)
- ½ tsp ground black pepper
- 4 garlic cloves
- water, to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (approx. ½ lemon - see Tips)
Chimichurri sauce
- 20 g fresh parsley, leaves only
- 2 sprigs fresh oregano, leaves only
- 1 garlic clove
- ¼ tsp dried chilli flakes
- 15 g red wine vinegar
- 20 g water
- 10 g Dijon mustard
- 2 tbsp extra virgin olive oil
- 2 pinches ground black pepper
Bean puree
- 800 g canned cannellini beans, no-added salt, rinsed and drained
- 20 g lemon juice
- 100 g water
- 2 pinches ground black pepper
- 1 tbsp extra virgin olive oil, to fry
To Serve
- 150 g fresh baby spinach and rocket mix
- 50 g red onion, thinly sliced
- Nutrition
- per 1 portion
- Calories
- 1620 kJ / 387.5 kcal
- Protein
- 31.8 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Saturated fat
- 4.3 g
- Fiber
- 9.5 g
- Sodium
- 155.3 mg
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