Grilled Beef Steak with Sugar Snap Peas and Pepper Salad
Juicy grilled beef steak, crisp sugar snap peas and a colourful pepper salad with feta and cottage cheese: this plate comes together quickly and is genuinely satisfying. The mix of quality protein and fresh veg makes it a great low-carb option for hot summer days or an easy weeknight dinner. The pepper salad rests in the fridge so the flavours can develop fully. Add a spoonful of sour cream on the side if you like.
Ingredients
- 250 g beef steak, fresh
- 150 g sugar snap peas
- 50 g green pepper
- 50 g yellow pepper
- 50 g red pepper
- 50 g feta
- 2 tbsp cottage cheese
- 2-3 tbsp sweetcorn
- seasoning (e.g. pepper, steak pepper, chives), to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 549 kcal | 549 kcal |
| Carbohydrates | 21.5 g | 21.5 g |
| Protein | 71 g | 71 g |
| Fat | 14 g | 14 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Rinse the beef steak, pat it dry and season to taste, for example with black pepper or a steak pepper blend.
- Cook the steak on the grill or in a pan to your liking.
- Briefly sear the sugar snap peas in a pan or steam them until just tender.
- Rinse the peppers and cut them into small pieces.
- Cut the feta into small cubes and combine in a bowl with the cottage cheese, sweetcorn, a little pepper and some chives.
- Let the pepper salad rest in the fridge so the flavours can mingle.
- Plate up the grilled steak with the sugar snap peas and pepper salad. Serve with sour cream if you like.
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Nutrition facts per serving (estimate)
| Calories | 549 kcal |
|---|---|
| Carbohydrates | 21.5 g |
| Protein | 71 g |
| Fat | 14 g |
Frequently asked questions
Can I cook the steak in a pan instead of on the grill?
Yes, the steak tastes just as good when you sear it in a hot pan.
Is this recipe really gluten-free?
Yes, all the ingredients used are naturally gluten-free. When buying spice blends, check the label to make sure they're gluten-free.
How long does the pepper salad keep in the fridge?
Kept covered in the fridge, the pepper salad will stay good for about 1 to 2 days.
Does sour cream go well with this?
Yes, a spoonful of sour cream on the side rounds off the dish nicely.
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