Pork Steaks with Herb Butter
The pork neck steak provides high-quality, muscle-building protein. The essential oils from the shallots and garlic can render pathogens such as bacteria harmless and thus protect against nasty colds, for example.
Since pork neck steaks have a relatively high content of the inflammation-promoting arachidonic acid, they should not be on the menu too often. The steak can also be replaced by beef or a vegetarian alternative.
- For the pork
- 2 shallots
- 1 garlic
- 1 tablespoon Mustard
- 1 tablespoon lemon juice
- 2 teaspoons Lemon peel
- Tabasco sauce
- 1 teaspoon thyme
- freshly ground peppers
- 125 milliliters beer
- 4 Pork neck (each about 180 g)
For the pork: Peel and coarsley chop the shallots and garlic. Place in a blender. Add the mustard, lemon juice, lemon zest, Tabasco, thyme and beer to the blender, and season with salt and pepper to taste. Place the pork in a dish, cover with the sauce and marinate in the refrigerate for 4 hours or overnight.
Remove the pork from the marinade and pat dry. Cook on a preheated grill until, while turning, cooked through, about 6-8 minutes.
For the herb butter:
Peel and press the garlic through a garlic press into a bowl. Add the butter, herbs, thyme, lemon juice and salt to the bowl, and beat until light and fluffy. Scrape the butter mixture onto a piece of plastic wrap, shape into a log and wrap tightly. Refrigerate until firm. Cut the butter in slices before serving on top of the pork.