Neck Steak with French Fries and Mixed Salad with Quail Eggs

5 from 6 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 300 g 2 neck steaks, marinated with paprika, 150 g each
  • 1 tbsp Sunflower oil
  • 70 g 2 mini vine tomatoes, 35 g each
  • 1 grill pan
  • 200 g French fries frozen
  • 1 hot air fryer
  • 2 big pinches Coarse sea salt from the mill
  • 176 g 2 mixed salads with quail eggs, 88 g each
  • 2 tbsp Spicy tomato sauce
  • 2 tbsp Barbecue sauce with honey


  • Fry the neck steaks in a grill pan with hot sunflower oil (1 tbsp) on both sides until golden-brown. Wash the mini vine tomatoes, remove the stem end and fry them to the side with the neck steaks. Fry the french fries in the hot air fryer until crispy and season with coarse sea salt from the mill (2 big pinches). Serve the neck steaks with French fries, the seared mini vine tomato and the two barbecue sauces. In addition, the salad bowls are enough. *) Mixed salad with quail eggs / see my recipe: Mixed salad with quail eggs
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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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