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Paprika Neck Steak with Mixed Salad and Pirate Pepper Ring

5 from 2 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Paprika neck steak:

  • 300 g 2 peppers neck steak, 150 g each
  • 1 grill pan
  • 1 tbsp Sunflower oil

Mixed salad: (For 4 people!)

  • 180 g Ice cream salad
  • 180 g Ice cream salad
  • 160 g 1 Red pepper, cleaned
  • 160 g 1 Red pepper, cleaned
  • 120 g 2 tomatoes
  • 120 g 2 tomatoes
  • 125 g 1 piece of cucumber peeled
  • 125 g 1 piece of cucumber peeled
  • 110 g 4 radishes
  • 110 g 4 radishes
  • 70 g 2 spring onions, cleaned
  • 70 g 2 spring onions, cleaned
  • 150 g 1 light feta cheese
  • 150 g 1 light feta cheese
  • Sylt salad fresh
  • Sylt salad fresh

Pirate Pepper Ring:

    Pirate Pepper Ring:

    • 200 g ½ pirate pepper ring (wheat bread with a pepper crust)
    • 200 g ½ pirate pepper ring (wheat bread with a pepper crust)

    Serve:

      Serve:

      • 6 piece Physalis
      • 6 piece Physalis
      • 3 piece Barbecue sauces *)
      • 3 piece Barbecue sauces *)

      Instructions
       

      Paprika neck steak:

      • Fry the paprika neck steak in a grill pan with sunflower oil (1 tbsp) on both sides until golden-brown.

      Mixed salad: (For 4 people!)

      • Clean the iceberg lettuce and cut or tear into pieces. Clean and wash the peppers and cut into small diamonds. Wash the tomatoes, remove the stem, quarter and cut into pieces. Peel the cucumber with the garnish peeler, quarter it and cut into pieces. Clean, wash, halve and slice the radishes. Clean and wash the spring onions and cut into rings. Cut the feta cheese into small cubes. Put all the ingredients (pieces of iceberg lettuce, peppers, pieces of tomato, cucumber, radish slices, spring onion rings and feta cheese cubes) in a bowl and mix carefully.

      Pirate Pepper Ring:

      • Cut the pirate pepper ring into slices.

      Serve:

      • Serve paprika neck steak with physalis (3 pieces) and barbecue sauces (1 tbsp each). Serve with the mixed salad with Sylter Salatfrische and Pirate Pepper Ring *) hot chilli sauce, barbecue sauce with honey and mango curry sauce
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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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