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🍽️ Grilled Beef Steaks with Corn Puree and Crispy Potatoes

648 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 600 g
• salt pinch
• oil 3 tbsp
• honey 1 tsp
• leek 2 pcs
• onions, yellow 1 pc
• corn from the can 300 g
• butter 2 tbsp
• mustard 1 tsp
• pepper, black ground pinch
• pork neck steaks, marinated 4 pcs

Instructions

1. 1. Peel the potatoes and cut them into large cubes.
2. 2. Place the potato cubes in a pot and cover them with salted water.
3. 3. Bring the water to a boil and cook the potatoes covered on medium heat for about 15 minutes.
4. 4. Drain the potatoes in a colander.
5. 5. Mix the drained potatoes with 2 tablespoons of oil and honey.
6. 6. Wash the leeks and shake them dry.
7. 7. Cut the leeks in half lengthwise.
8. 8. Brush the leeks with some oil.
9. 9. Halve the onion, peel it, and dice it finely.
10. 10. Drain the corn in a colander.
11. 11. Melt 2 tablespoons of butter in a pot over medium heat.
12. 12. Sauté the diced onion in the butter for about 2 minutes.
13. 13. Add the corn to the onion and mix everything briefly.
14. 14. Deglaze the mixture with 150 milliliters of water.
15. 15. Let the mixture simmer on medium heat for about 2 minutes.
16. 16. Puree the entire mixture until very smooth.
17. 17. Add a little more water if necessary to reach the desired consistency.
18. 18. Season the corn puree with mustard, salt, and pepper to taste.
19. 19. Preheat the grill.
20. 20. Place the leeks on the hot grill.
21. 21. Grill the leeks for about 5 minutes on all sides.
22. 22. Place the potatoes in a stainless steel pan or a grill pan.
23. 23. Grill the potatoes for about 5 minutes until crispy.
24. 24. Place the pork neck steaks on the hot grill.
25. 25. Grill the steaks for about 4 minutes.
26. 26. Distribute the corn puree, grilled leeks, and potatoes on the plates.
27. 27. Add the grilled steaks.
28. 28. Enjoy your meal!

Nutrition per serving

• kcal: 648
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 58 g