Farmer's salad with marinated neck steaks
easy
60 mins
60 mins
Ingredients
- 4 Pork neck steaks (approx. 175 g each)
- 1 small onion
- 2 Garlic cloves
- 1/2 bunch Thyme
- 1/8 l Olive oil
- 1 kg Tomatoes
- 1 (approx. 400 g) Cucumber
- 1/2 (approx. 175 g) Vegetable Onion
- 3-4 Tbsp Herb Vinegar
- 1 knife tip dried thyme and marjoram
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 g green and black olives
- 1 package (250 g) Low-fat curd
- 150 g Whole milk yoghurt
- 7-10 Tbsp fresh marjoram coarse pepper
Directions
- 1
Wash the meat, dab dry and place in a flat dish. Peel the onion and a clove of garlic. Cut the onion into rings and spread them on the meat. Finely chop the garlic. Wash the thyme, dab dry and pluck the leaves from the stalks.
- 2
Mix half the olive oil, garlic and thyme and pour over the meat. Cover and leave to marinate in a cool place for 3-4 hours. Wash and clean the tomatoes and cucumber. Cut tomatoes and 3/4 of the cucumber into slices.
- 3
Peel, quarter and slice the vegetable onion. Mix vinegar, thyme, marjoram, salt and pepper. Fold in the remaining oil. Carefully mix the salad ingredients and olives with the vinaigrette and let it steep a little.
- 4
Finely grate the rest of the cucumber. Stir curd and yoghurt until smooth. Squeeze out the grated cucumber and add. Peel the remaining clove of garlic, press it through a garlic press, add it to the quark and mix everything.
- 5
Season to taste with salt and pepper. Drain the meat a little and fry on a grill or in a pan for 4-5 minutes on each side. Season with salt and pepper. Arrange meat, salad and tzatziki on a plate and serve sprinkled with marjoram and coarse pepper to taste.
Nutrition Facts
680 kcal
14 g
48 g
45 g
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