Grilled entrecôt with roasted tomatoes and chips

60 min
Type of dish: Meats
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 0.9 kg
Table salt 3.75 g
Elaboration
  • Cut into 180 g 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 straw potatoes and roasted tomato next to it.
Nutritional information (1 portion)
Fiber 2.49 g
Saturates 16.32 g
Monounsaturated fatty acids 18.83 g
Polyunsaturated fatty acids 6.92 g
Cholesterol 117.04 mg
Calcium 27.6 mg
Iron 4.3 mg
Zinc 6.32 mg
Vitamin A 0.0 ug
Vitamin C 32.51 g
Folic acid 47.7 ug
Salt (Sodium) 445.52 mg
Sugars 3.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.