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Neck Steak with Roasted Pepper and Corn Mix

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Neck Steak with Roasted Pepper and Corn Mix

The perfect neck steak with roasted pepper and corn mix recipe with a picture and simple step-by-step instructions.

  • 300 g 2 Nackensteaks in Paprika Marinade à 150 g
  • 2 tbsp Sunflower oil
  • 150 g 1 Dose Gemüsemais 150 g
  • 150 g 1 rote Paprika
  • 8 piece Green olives stuffed with almonds
  • 4 big pinches Coarse sea salt from the mill
  • Baguette or bread roll
  1. 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.
Dinner
European
neck steak with roasted pepper and corn mix

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Written by John Myers

Professional Chef with 29 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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