John Myers
Contents
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Ingredients
- 300 g 2 marinated bell pepper neck steaks, 150 g each
- 2 tbsp Sunflower oil
- 1 grill pan with splash guard
- 2 Discs Sunflower bread
- 140 g 2 bottle tomatoes of 70 g each
- 1 tbsp Olive oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 4 piece Green grilled, pickled peppers
- 2 tbsp Chili sauce
- 2 tbsp Barbecue sauce with honey
Instructions
- Heat sunflower oil (2 tbsp) in a grill pan. Fry the marinated neck steaks on both sides until golden brown. Use a pan splash guard! Wash the tomatoes in the bottle, remove the stem and cut into slices. Arrange all ingredients (sunflower bread, neck steak, tomato slices, peppers and sauces) on 2 plates. Drizzle the tomato slices with olive oil (½ tablespoon each) and season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each) and serve.
