Neck Steaks with Salsa

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Neck Steaks with Salsa
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
4 slices
6
1
1
2
1 tablespoon
Thyme leaves (coarsely chopped)
1 tablespoon
Rosemary needle (coarsely chopped)
2 tablespoons
100 milliliters
freshly ground Pepper
1
Shallot (diced)
2
Tomatoes (diced)
1 teaspoon
100 milliliters
1 tablespoon
Oregano (chopped)
1 splash
1 tablespoon
1 can
Pineapple (chopped)
1
Red Chile pepper (cut into thin rings)
1
green Chile pepper (cut into thin rings)
zested Oranges (blanched)
juicd Oranges
1 tablespoon
Cilantro (chopped)
1 teaspoon

Preparation steps

1.

Rinse and halve tomatoes. Cut chile pepper into thin rings. Peel shallot and garlic, slice thinly.  

2.

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. 

3.

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.

4.

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.

5.

For the pineapple salsa: combine all ingredients and season with salt.