Pickled neck steaks from the grill with tomato salsa and mixed salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the thyme and dab dry. Peel and finely chop the garlic cloves. Wash lemons hot and rub dry. Rub the zest off 1 lemon. Squeeze lemon. Mix 200 ml olive oil, garlic, thyme, lemon juice and zest. Season the marinade with salt and pepper and warm it up in a small pot, but do not let it get hot. Remove the pot from the stove and let it cool down. Wash the meat, dab dry and place in a bowl. Pour marinade over it and let it marinate for about 2 hours. In the meantime wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel onion and dice very finely. Rinse basil and dab dry. Pluck the leaves from the stalks and chop finely. Mix half the tomatoes, onion, 1 tablespoon of olive oil, 2 tablespoons of vinegar and basil and season with salt, pepper and some dried chili flakes. Drain the corn. Clean and wash the cucumber, quarter it lengthwise and cut it into slices. Clean, wash and slice the radishes. Pluck off parsley leaves and cut into strips. Clean, wash, drain and roughly pluck salads. Mix with remaining tomatoes, radishes, cucumber and corn in a bowl. Mix mustard, 4 tablespoons vinegar, salt, pepper and sugar. Beat 4 tablespoons of oil in a thin stream. Stir in parsley and season to taste again. Remove the meat from the marinade, drain briefly and fry on the hot grill for approx. 10 minutes on each side. Cut the garlic bulb in half lengthwise and fry for approx. 5 minutes on the grill. Halve the remaining lemon and cut into slices. Stir the vinaigrette again until smooth and drizzle over the salad. Arrange the meat on a preheated plate, pour some tomato salsa over the meat. Garnish with lemon wedges, thyme and grilled garlic. Add the remaining salsa and lettuce

2. 2

   With 6 people:

3. 3

   1 3/4 hours waiting time

Nutrition Facts

KCAL
770 kcal

CARBS
15 g

FATS
56 g

PROTEINS
50 g