Steak on Sunflower Bread with Tomato and Pepperoni

5 from 4 votes
Prep Time 10 mins
Total Time 10 mins
Course Dinner
Cuisine European
Servings 2 people


  • 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


  • 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.
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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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