Informations supplémentaires
35 min.
|
452 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 450°F. Prick the potatoes with a fork in a few places. Microwave the potatoes for 6-8 minutes. Finely chop the garlic and parsley. Cut the lemon into quarters.
2. Cook the potatoes
Place the potatoes on a baking sheet covered with baking paper. Bake in the oven for 18-20 minutes until the potato flesh is tender.
3. Cook the meat
Pat the meat dry. Season with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the meat to the pan and cook 3-5 minutes on each side or until desired doneness. Let rest on a board for 2-3 minutes before slicing.
4. Cook the shrimp
Wipe the pan a little. Add a drizzle of oil, the shrimp, 3 2P | 4.5 3P tbsp. of butter, the garlic and half of the parsley. Cook 3-5 minutes, turning the shrimp. Add salt and pepper. Add a dash of lemon juice.
5. Mix the arugula
Thinly slice the tomato. Mix the arugula with the tomato, a dash of lemon juice, a drizzle of oil, salt and pepper. Add balsamic vinegar if desired.
6. Plate your dish
Serve the meat and shrimp with the butter in the pan, the remaining parsley, the baked potato and the arugula salad. Bon appétit!
300gHanger Steak
10unitWild Argentina Shrimps
1unitLemon
2unitGarlic Clove(s)
40gArugula
1unitTomato(es)
1unitFresh Italian Parsley
450gYellow Potato(es)
What you need
452 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
35g
12%
fat
18g
28%
cholesterol
136mg
45%
fiber
6g
24%
protein
37g
saturated
10g
50%
sodium
315mg
13%
sugar
3g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg