Grilled entrecôt with roasted tomatoes and chips

60 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Allergens:
Milk
Milk
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
Straw potatoes 5.0 ud
Roasted tomato 5.0 ud
See Recipe
Potatoes 0.4 kg
See Recipe
Vine tomato 0.4 kg
Table salt 0.5 g
Butter 0.005 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 straw potatoes and roasted tomato next to it.
Nutritional information (1 portion)
Energy
593.19
kcal
Carbohydrates
15.59
g
Proteins
32.62
g
Lipids
43.86
g
Fiber 2.49 g
Saturates 16.45 g
Monounsaturated fatty acids 18.36 g
Polyunsaturated fatty acids 5.44 g
Cholesterol 119.33 mg
Calcium 27.68 mg
Iron 4.31 mg
Zinc 6.32 mg
Vitamin A 8.28 ug
Vitamin C 32.51 g
Folic acid 47.7 ug
Salt (Sodium) 445.57 mg
Sugars 3.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.