John Myers
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.
- 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
- 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).
- 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.
