Neck Steak with Roasted Pepper and Corn Mix

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people


  • 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


  • 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.
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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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