John Myers
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Beer-coach Steaks
The perfect beer-coach steaks recipe with a picture and simple step-by-step instructions.
- 3 tsp Brown sugar
- 1 tbsp Sweet paprika
- Salt pepper
- 2 Pork neck steaks with bag
- 4 Onions
- 2 Garlic cloves
- 1 bottle Mild beer
- 100 g Roasted peppers (glass)
- 80 g Feta
- 80 g Organic lemon
- 2 tbsp Olive oil
- 2 tbsp Tomato paste
- 2 tsp Vegetable broth, instant
- 4 Discs Bacon
- 400 g Tomatoes
- 1 small Fennel
- 1 small Parsley
- 1 greater Freeze bag
- Wooden skewers
the day before for the steaks:
- Mix 2 teaspoons of sugar, paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Pat the steaks dry and rub the seasoning mixture on them.
- 2 Peel the onions and cut into wedges.
- Put the steaks and onions in the freezer bag, pour in the beer.
- Seal the bag and leave to marinate in the refrigerator overnight.
the next day for the filling:
- 1 Peel and halve the onion and cut into fine strips.
- Finely dice the roasted peppers and feta.
- Mix everything with half the lemon zest.
- Remove the steaks from the marinade and pat dry.
- Add tomatoes and diced tomatoes, deglaze with beer and broth.
- Add the steaks again and cook covered in the preheated oven at 180 ° for about 20 minutes.
- Dice the bacon and fry in a pan without fat until crispy.
- Sprinkle 1 teaspoons of sugar over the top and let it caramelize briefly.
- Remove the steaks from the stock, season the sauce again, serve on a plate, sprinkle the bacon and chopped parsley over the steaks.
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