Grilled rib eye with salad and French fries
50 min
Temperature:
Hot
Allergens:
Ingredients for 5 portions
Calculate portions
Entrecôte (rib eye)
0.75 kg
Intense olive oil
0.025 l
Table salt
2.5 g
lettuce assortment (mesclun)
0.1 kg
Spring onions
1.0 ud
Vinaigrette sauce
0.035 l
Piquillo peppers
0.5 ud
Table salt
4.667 g
Potatoes
0.6 kg
High oleic oil
0.25 l
Elaboration
- Fillet in pieces of 150 g.
Other elaborations needed for this recipe:
- For the salad:
- Julienne the onion.
- Prepare the lettuce.
- Elaborate a vinaigrette.
- For the french fries.
- Piquillo peppers: sauté or grill the whole peppers.
PLATING UP
- Cook the steak on a hot griddle (previously greased.)
- Serve the steak, fried potatoes, piquillo peppers and salad.
Nutritional information (1 portion)
Energy
807.2
kcal
Carbohydrates
20.31
g
Proteins
28.34
g
Lipids
67.41
g
Fiber
2.79
g
Saturates
16.38
g
Monounsaturated fatty acids
42.48
g
Polyunsaturated fatty acids
5.5
g
Cholesterol
97.68
mg
Calcium
49.17
mg
Iron
3.85
mg
Zinc
5.31
mg
Vitamin A
21.2
ug
Vitamin C
23.35
g
Folic acid
48.88
ug
Salt (Sodium)
592.69
mg
Sugars
1.1
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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