Grilled entrecôte with garlic and tomato salad

15 min
Type of dish: Meats, Vegetables
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 0.9 kg
Table salt 3.75 g
Elaboration
  • Cut into 180g pieces.

The following dishes are necessary for this recipe:

HOW TO PLATE UP

  • Place the entrecôte on the plate with the help of  some tongs.
  • Place the dressed tomato and garlic salad next to it.
Nutritional information (1 portion)
Fiber 0.63 g
Saturates 16.75 g
Monounsaturated fatty acids 22.88 g
Polyunsaturated fatty acids 5.78 g
Cholesterol 117.06 mg
Calcium 18.38 mg
Iron 3.71 mg
Zinc 6.05 mg
Vitamin A 48.54 ug
Vitamin C 11.67 g
Folic acid 30.47 ug
Salt (Sodium) 789.51 mg
Sugars 1.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.