Recipe: Beef Steaks, Rosemary an extra treat.
Recipe: Beef steaks, rosemary an extra treat on the weight loss program but unfortunately beef is limited to 2 times per week.
||Beef, lean fillet
||Herbal salt or sea salt
||Freshly ground black pepper
||Spring of rosemary
||Clove of garlic, split or crusted open
||Sprig of rosemary for garnishing
- Preheat the oven to 180*C.
- Season the beef with salt.
- Apply non-stick cooking spray to a non-stick frying pan.
- Heat up to medium to hot and sear the fillet(s) until well browned.
- Remove from the pan, smear with the garlic and season with pepper.
- Arrange in an ovenproof dish, add the rosemary sprigs and bake for 3 to 5 minutes until cooked through but still moist.
- Wrap in foil and leave to rest for 5 minutes.
- Garnish with a sprig of rosemary.
Health Benefits of Rosemary
- Rosemary herb carry very good amounts of vitamin A, 2924 IU per 100 g; about 97% of RDA. A few leaves a day in the diet, would contribute enough of this vitamin. Vitamin A is known to have antioxidant properties and is essential for vision. It’s required for maintaining healthy mucus and skin. Consumption of natural foods rich in vitamin A is known to help the body protect from lung and oral cavity cancers.
- Fresh rosemary leaves are a good source of antioxidant vitamin; vitamin-C containing about 22 mg per 100 g, about 37% of RDA. The vitamin is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect from scurvy; develop resistance against infectious agents (boosts immunity) and help scavenge harmful, pro-inflammatory free radicals from the body.
- Rosemary herb parts, whether fresh or dried, are rich source of minerals like potassium, calcium, iron, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
- This herb is an excellent source of iron, contains 6.65 mg/100 g of fresh leaves (about 83% of RDA). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.