Description: Easy, quick and tasty. Feel like adding something to the plain grilled steak? Try this.
Serves: 2
Cooking time: 15 minutes

Ingredients

• Beef – cut in bite-size (sirloin, alternatively rib-eye or any other part), 150g
• Tomato tin – 100ml
• Salt – 1/2 dash
• Garlic powder – ½ tablespoon
• Sage (dried) – ½ tablespoon
• Ground black pepper – 1 dash
• Parsley – ½ tablespoon
• Cheese – Emmental, 40g

Method

1. Preheat the oven.
2. In a baking tray, place the meat, and sprinkle salt, black pepper, sage and garlic powder. Add the tomato paste and cheese on top.
3. Grill it for 15 minutes in 180C.

To serve: sprinkle parsley and additional black pepper.

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Zinc	Vitamin B6	Vitamin B12
47.1	21.9g	15.3g	3.9g	1.4g	1.3g	0.2g	7.3g	2.8mg	0.5mg	0.8μg
12.4%	43.8%	21.9%	1.5%	4.6%	1.5%	2.7%	36.5%	40.3%	43.7%	52.5%

Nutritional Values Per Serving

Nutritional Tips

Beef is generally high in protein and fat, in particular sirloin (although this is my favorite). Therefore, you may consider eating more carbohydrates and less fat or protein for other meals or as a side dish to achieve a balanced diet. Steam or grilled vegetables such as potatoes, sweet potatoes, corn, banana squash, and pumpkins may be suitable. It is also important to have 5 portions of fruits and vegetables. For example, a good idea for a side dish could be a potato salad, mashed potatoes, or pumpkin soup, along with fresh green salad, broccoli or cauliflower as well.

Depending on your protein needs, you may use more/less meat. If you use lean meat, you may possibly have a lower intake of fat although it may increase your protein intake. Alternatively, chicken can be used.

Zinc is a cofactor for various types of enzymes in our body and is involved with the proteins, carbohydrates and lipids metabolism. It also plays an important role in the immune system. Zinc is mainly found in meat, milk and cheese. Whole grain cereals are also good sources, although the milling process removes not only zinc but also fibre, phytate, and calcium (Sanders and Emery, 2003, Molecular Basis of Human Nutrition). Copper and iron inhibit zinc absorption by competing for uptake, while protein and some amino acids (histidine and cysteine) may increase the solubility of zinc and increase its uptake. Our body does not store zinc, therefore, it is important to have a regular dietary supply. Deficiency may lead to poor wound healing, loss of taste sensitivity or growth retardation.