Neck Steaks with Salsa
Ingredients
- Ingredients
- 4 slices Pork neck
- 6 Cherry tomatoes
- 1 chili pepper
- 1 shallot
- 2 garlic cloves
- 1 Tbsp thyme (coarsely chopped)
- 1 Tbsp rosemary (coarsely chopped)
- 2 Tbsps olive oil
- 100 milliliters Beef broth
- salt
- freshly ground peppers
- Tomato salsa
- 1 shallot (diced)
- 2 Tomatoes (diced)
- 1 tsp honey
- 100 milliliters Vegetable broth
- 1 Tbsp oregano (chopped)
- 1 splash lemon juice
- salt
- cayenne pepper
- 1 Tbsp olive oil
- Pineapple chili salsa
- 1 can Pineapple (chopped)
- 1 Red chili pepper (cut into thin rings)
- 1 green chili pepper (cut into thin rings)
- zested Oranges (blanched)
- juicd Oranges
- 1 Tbsp cilantro (chopped)
- 1 tsp honey
- salt
Preparation steps
Rinse and halve tomatoes. Cut chile pepper into thin rings. Peel shallot and garlic, slice thinly.
Season steaks with salt and pepper. Cook on a hot grill for about 4 minutes per side. Remove from the grill and wrap in aluminum foil, let rest.
Heat oil in a pan and saute tomatoes and shallot for a few minutes. Add chile pepper, herbs and garlic and saute briefly. Deglaze pan with broth and simmer down, season with salt and pepper. Arrange steaks on warmed plates and drizzle with vegetable sauce. Serve with two salsas.
For the tomato salsa: heat oil in a pan and saute shallot and tomatoes briefly, add honey and broth and simmer for about 10 minutes. Season with lemon juice, salt and cayenne pepper.
For the pineapple salsa: combine all ingredients and season with salt.
