Grill Plate with Salad Heart Salad

5 from 8 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 1 grill pan
  • 400 g 2 corn cobs
  • 1 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 300 g 2 neck steaks in paprika marinade, 150 g each
  • 16 piece Green olives stuffed with peppers
  • 2 piece Radish
  • 70 g 1 lettuce heart / cleaned
  • 1 tbsp Lemon juice
  • 1 tbsp Olive oil
  • 1 tbsp Light rice vinegar
  • 1 tbsp Sugar
  • 2 tbsp Finely chopped chives
  • 2 tbsp Chili sauce
  • 2 tbsp Chili sauce


  • Melt the butter (1 tbsp) in the grill pan. Fry the corn on the cob in it at medium temperature, season with coarse sea salt from the mill (2 big pinches), remove, quarter and keep warm in the oven at 50 ° C until serving. Heat the grill pan more, fry the neck steaks on both sides until golden brown ("grill"!) And remove. Clean the lettuce, wash it, press it dry, cut it into strips and divide it between 2 salad bowls. Mix lemon juice (1 tbsp), olive oil (1 tbsp), light rice vinegar (1 tbsp), sugar (1 tbsp) and chives rolls (2 tbsp) into a vinaigrette. For serving, drizzle the salad with the vinaigrette and garnish with half a mini romaine vine tomato. Cover the plates with neck steak, pieces of corn on the cob, olives, radishes and the two barbecue sauces (1 tablespoon each) and serve with the salad.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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