Grilled rib eye with salad, piquillo peppers and French fries

30 min
Type of dish: Main course, Meats, Vegetables
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 1.0 kg
Table salt 2.5 g
Intense olive oil 0.025 l
lettuce assortment (mesclun) 0.1 kg
Cherry tomato 0.375 kg
Spring onions 1.0 ud
Piquillo peppers 16.5 ud
Olive oil 0.25 l
Garlic, bulb 1.0 ud
Spanish style cut French fries 5.0 ud
See Recipe
Potatoes 0.6 kg
High oleic oil 0.25 l
Elaboration
  • Fillet in pieces of 150 g.

Other elaborations needed for this recipe:

  • French fries
  • Preserve the piquillo peppers with the garlic cloves.

PLATING UP

  • Grill the steak on a hot griddle (previously greased).
  • Serve the steak french fries, piquillo peppers and salad.
Nutritional information (1 portion)
Energy
1369.91
kcal
Carbohydrates
26.85
g
Proteins
38.17
g
Lipids
123.15
g
Fiber 4.73 g
Saturates 26.51 g
Monounsaturated fatty acids 82.24 g
Polyunsaturated fatty acids 9.72 g
Cholesterol 130.4 mg
Calcium 60.52 mg
Iron 5.1 mg
Zinc 7.12 mg
Vitamin A 209.0 ug
Vitamin C 44.41 g
Folic acid 66.65 ug
Salt (Sodium) 359.56 mg
Sugars 5.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.