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Grilled Veal Steak with Zucchini

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Grilled Veal Steak with Zucchini
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 19 min.
Ready in
Calories:
334
calories
Calories
0
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie334 kcal(16 %)
Protein31.31 g(32 %)
Fat21.48 g(19 %)
Carbohydrates4.47 g(3 %)
Sugar added0 g(0 %)
Roughage1.47 g(5 %)
Vitamin A34.12 mg(4,265 %)
Vitamin D0 μg(0 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.53 mg(48 %)
Niacin16.35 mg(136 %)
Vitamin B₆0.58 mg(41 %)
Folate44.03 μg(15 %)
Pantothenic acid1.73 mg(29 %)
Biotin0 μg(0 %)
Vitamin B₁₂1.69 μg(56 %)
Vitamin C23.05 mg(24 %)
Potassium698.53 mg(17 %)
Calcium48.32 mg(5 %)
Magnesium53.54 mg(18 %)
Iron1.91 mg(13 %)
Zinc4.4 mg(55 %)
Saturated fatty acids4.72 g
Cholesterol117.93 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
boneless Veal steaks (each 200 grams)
2
½
organic Lemon zest
2 sprigs
4 tablespoons
Olive oil (plus more for the grill grates)
2
4 sprigs

Preparation steps

1.

Rinse the veal and pat dry. Peel the garlic and cut into slices. Rinse the rosemary, shake dry and pluck the needles. In a bowl, mix the garlic with the lemon zest, rosemary and 3 tablespoons oil and season with pepper. Place the veal steaks in a dish and brush with the garlic marinade, cover and refrigerate 2 hours.

2.

Heat the grill to medium and lightly oil the grates. Remove from the marinade, drain well and season with salt. Grill on each side for 1-2 minutes. Remove from the grill, wrap in aluminum foil and set it off to the side of the grill. Let rest 10 minutes.

3.

Rinse, trim and quarter the zucchini lengthwise and cut into pieces. Place the zucchini in a foil pan and toss with the remaining oil and the thyme and season with salt and pepper. Place the foil pan on the grill and cook for about 4 minutes. Serve the zucchini with the veal steaks.