Grilled rib eye with salad and French fries

50 min
Type of dish: Meats, Main course, Vegetables
Temperature: Hot
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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
Spanish style cut French fries 5.0 ud
See Recipe
Olive oil 0.028 l
Vinegar 0.007 l
Table salt 4.667 g
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:

  • 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.