Neck Steak with Mixed Vegetables

5 from 3 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people


Neck steak:

  • 300 g 2 marinated neck steaks with paprika
  • 2 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Vegetables mix:

  • 150 g 1 Red pepper
  • 150 g 1 green pepper
  • 150 g 1 large onion
  • 150 g Chinese cabbage leaf hearts


  • 2 Discs Herb butter
  • Rolls or baguettes


Neck steak:

  • Fry the neck steak in a pan with sunflower oil (2 tbsp) on both sides until golden-brown, season each with a big pinch of coarse sea salt and colored pepper, remove from the pan until serving and keep warm in the oven at 50 ° C.

Vegetables mix:

  • Clean and wash the peppers and cut into small diamonds. Peel, halve and cut the onion into pieces and separate them into small wedges. Cut the Chinese cabbage leaf hearts into small diamonds. Put the cut vegetables in the steak frying pan and fry / stir-fry. Season with sweet soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Sear everything / stir fry for 4 - 5 minutes.


  • Top the neck steak with a slice of herb butter and serve the mixed vegetables. It is served with rolls or baguettes.
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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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