Grilled entrecôte with red pepper stew

50 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 0.9 kg
Table salt 3.75 g
Sunflower oil 0.025 l
Red peppers stew 5.0 ud
See Recipe
Bell pepper 0.469 kg
Garlic, bulb 1.25 ud
Sunflower oil 0.031 l
Table salt 1.25 g
Sugar 0.0 kg
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 red peppers next to it.
Nutritional information (1 portion)
Energy
587.15
kcal
Carbohydrates
4.37
g
Proteins
30.83
g
Lipids
49.24
g
Fiber 1.41 g
Saturates 16.87 g
Monounsaturated fatty acids 19.84 g
Polyunsaturated fatty acids 9.19 g
Cholesterol 117.06 mg
Calcium 21.43 mg
Iron 3.71 mg
Zinc 6.13 mg
Vitamin A 590.63 ug
Vitamin C 38.52 g
Folic acid 28.34 ug
Salt (Sodium) 534.0 mg
Sugars 1.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.