Grilled marinated neck steaks and summer salad

Ingredients for 4 servings:

• ½ bunch marjoram
• ½ bunch parsley
• 1 red chili pepper(s)
• 125 ml sunflower oil
• 4 slices of pork neck
• salt and pepper
• 1 romaine lettuce
• 4 tomatoes
• 1 cucumber(s)
• 1 organic lemon(s)
• 200 g yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

For the marinade, rinse the herbs, shake dry, and roughly chop. Rinse and trim the chilies, then finely slice them, then mix with the herbs and sunflower oil. Rinse the meat, pat dry, and let it marinate for at least 2 hours, turning frequently. Drain the neck steaks well and cook on the hot grill for 10-12 minutes, turning frequently. Brush with the marinade, season with salt, and pepper. Trim and wash the romaine lettuce, spin dry, and then tear into bite-sized pieces. Rinse and trim the tomatoes and cucumber, then slice or chunk them. For the salad dressing, rinse the lemon, halve it, squeeze the juice from one half, and slice the other half. Mix the yogurt with the lemon juice and season with salt and pepper. Serve the salad, dressing, lemon slices, and neck steaks with the herbs and chili peppers.