Griddled entrecôte with salad, rice, vegetables and stuffed courgette

50 min
Type of dish: Meats, Rices, Vegetables
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 1.0 kg
Table salt 0.005 g
Lechugas variadas mezclum mediterranea 0.1 kg
Elaboration
  • Cut the entrecôte into steaks of about 150 g, removing the excess fat and nerves.
  • Halve the cherry tomatoes.

 

For this recipe, the following preparations are necessary:

 

SERVING

  • Place the entrecôte on the plate with the salad and the stuffed courgettes.
Nutritional information (1 portion)
Fiber 4.01 g
Saturates 19.77 g
Monounsaturated fatty acids 33.35 g
Polyunsaturated fatty acids 4.49 g
Cholesterol 130.1 mg
Calcium 78.52 mg
Iron 5.04 mg
Zinc 7.14 mg
Vitamin A 297.73 ug
Vitamin C 48.88 g
Folic acid 79.25 ug
Salt (Sodium) 510.89 mg
Sugars 11.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.