John Myers
Contents
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Ingredients
- 300 g 2 neck steaks in paprika marinade, 150 g each
- 2 tbsp Sunflower oil
- 150 g 1 can of vegetable corn 150 g
- 150 g 1 Red pepper
- 8 piece Green olives stuffed with almonds
- 4 big pinches Coarse sea salt from the mill
- Baguette or bread roll
Instructions
- Clean, wash and chop the peppers. Drain the corn in a kitchen colander. Heat sunflower oil (2 tbsp) in a grill pan and fry the neck steaks on both sides until golden-brown. Remove and keep warm in the oven at 50 ° C until serving. Put the corn with the pepper cubes in the grill pan and stir-fry vigorously. Finally, season with coarse sea salt from the mill (4 big pinches). Serve neck steaks with a pepper and vegetable mix and 4 filled olives each. Baguette or bread rolls are enough.
