John Myers
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Bell Pepper Steak with Corn and Triplets
The perfect bell pepper steak with corn and triplets recipe with a picture and simple step-by-step instructions.
Bell pepper steaks:
- 2 150 g paprika steaks in paprika marinade
- 2 tbsp Sunflower oil
Corn:
- 1 Can Corn / drained weight 285 g
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp Frying liquid
- 500 g Triplets
- 1 tsp Salt
Bell pepper steaks:
- Heat sunflower oil (2 tablespoons) in a grill pan and fry the marinated pork and bell pepper neck steaks in it for 3 minutes on both sides and take them out.
Corn:
- Drain the corn through a kitchen sieve and cook / fry in a small saucepan with butter (1 tbsp). Stir it again and again. Finally, season with coarse sea salt from the mill (2 big pinches) and roast liquid (1 tbsp) and fry again vigorously. This should produce a slightly dark color on the bottom of the pot (caramelize!). Immediately remove the pot from the stove.
Triplets:
- Peel and wash the small potatoes, cook in salted water (1 teaspoon of salt) for about 20 minutes and drain.
Serve:
- Serve paprika steak with corn and triplets. If necessary, drizzle a little bit of the roasting liquid over the potatoes.
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