Neck Steak With Tomato And Apricot Salad

Juicy neck steak, juicy salad: That fits! Just like the sophisticated combination of tomatoes and apricots in basil vinaigrette

Ingredients for 4 persons

For the steak marinade (if the steaks aren’t already marinated):

  • 1 tbsp smoked paprika
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • 2 tbsp olive oil
  • Salt pepper

For the steaks and the tomato and apricot salad:

  • 4 neck steaks
  • 500 grams of tomatoes
  • 300 grams of apricots
  • 100 ml white balsamic vinegar
  • 1 tsp sugar
  • 200 ml nut or argan oil
  • 1 bunch of basil
  • Salt pepper

Preparation of steak marinade

Note: If the neck steaks are already marinated, the ingredients and work steps specified for the marinade are not required.

  1. Mix the ingredients for the marinade well together. Marinate the neck steaks evenly with it and cover them with cling film and leave them in the fridge for at least 1 hour.

Preparation of steaks and tomato and apricot salad

  1. In the meantime, cut the tomatoes into eighths, stone, and quarter the apricots and place them in a salad bowl. Salt gently, but pepper well. Prepare vinaigrette from balsamic vinegar, sugar, and oil and mix into the salad with the chopped basil and leave to infuse (max. 1 hour).
  2. Then fry the neck steaks in a grill pan, for about 3 minutes on each side. Arrange the fried neck steaks on plates with the tomato and apricot salad and enjoy.
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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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