Griddled entrecôte with salad, rice, vegetables and stuffed courgette

50 min
Type of dish: Meats, Main course, Rices, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal loin, frozen (entrecôte) 1.0 kg
Table salt 0.005 g
Intense olive oil 0.025 l
lettuce assortment (mesclun) 0.1 kg
Cherry tomato 0.1 kg
Vinaigrette sauce 0.025 l
Stuffed zucchini with rice and vegetables 5.0 ud
See Recipe
Olive oil 0.02 l
Vinegar 0.005 l
Table salt 3.333 g
See Recipe
Courgette 0.75 kg
Runner beans 0.075 kg
Carrots 0.075 kg
Red pepper 0.075 kg
Rice 0.15 kg
Table salt 1.5 g
Olive oil 0.05 l
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)
Energy
852.69
kcal
Carbohydrates
36.86
g
Proteins
38.12
g
Lipids
62.09
g
Fiber 3.31 g
Saturates 19.77 g
Monounsaturated fatty acids 33.35 g
Polyunsaturated fatty acids 4.45 g
Cholesterol 130.1 mg
Calcium 69.99 mg
Iron 4.88 mg
Zinc 7.08 mg
Vitamin A 257.2 ug
Vitamin C 41.76 g
Folic acid 73.15 ug
Salt (Sodium) 536.78 mg
Sugars 9.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.