Farmer salad & tzatziki with neck steaks

Name: Farmer salad & tzatziki with neck steaks
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Neck steaks (à approx. 175 g); 1 small onion; 2 Garlic cloves; 3-4 Stem(s) fresh thyme; 1/8 l Olive oil; 750 g tomatoes, 1 cucumber; 1 baby onion; 4 TABLESPOONS Herb Vinegar; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 10 green and; 7-10 Tbsp black olives; 250 g Edible quark (20 % fat); 150 g Whole milk yoghurt; 7-10 Tbsp Basil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Neck steaks (à approx. 175 g)
1 small onion
2 Garlic cloves
3-4 Stem(s) fresh thyme
1/8 l Olive oil
750 g tomatoes, 1 cucumber
1 baby onion
4 TABLESPOONS Herb Vinegar
7-10 Tbsp salt, pepper, 1 pinch of sugar
10 green and
7-10 Tbsp black olives
250 g Edible quark (20 % fat)
150 g Whole milk yoghurt
7-10 Tbsp Basil

Directions

1
Wash the meat and pat dry. Place in a flat dish. Peel and chop the onion and 1 clove of garlic. Spread over the meat. Wash the thyme and remove the leaves. Mix half oil and half thyme, pour over the meat. Marinate for 3-4 hours
2
Clean and wash the tomatoes and cucumber. Cut the tomatoes and 3/4 of the cucumber into slices. Peel and slice the onion.
3
Mix vinegar, salt, pepper, sugar, remains of thyme and oil. Mix marinade with salad ingredients and olives
4
Grate remaining cucumber, mix with quark and yoghurt. Peel the rest of the garlic and press it into the quark mixture, mix and season to taste
5
Drain the meat. Fry or grill for 4-5 minutes on each side. Arrange everything, garnish with basil
6
Drink: red country wine