Griddled entrecôte with salad, rice, vegetables and stuffed courgette

50 min
Temperature: Hot
Type of dish: Meats, Rices, Vegetables
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 0.75 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 4.03 g
Saturates 15.54 g
Monounsaturated fatty acids 28.71 g
Polyunsaturated fatty acids 3.89 g
Cholesterol 97.6 mg
Calcium 76.02 mg
Iron 4.14 mg
Zinc 5.51 mg
Vitamin A 297.73 ug
Vitamin C 48.88 g
Folic acid 76.25 ug
Salt (Sodium) 480.89 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.