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🥗 Grilled Pork Neck Steaks with Fresh Corn and Tomato Salad

523 kcal · 30 min · 4 servings

Ingredients

• Limes 1 pc.
• Oranges 1 pc.
• Garlic cloves 8 pc.
• Olive oil 120 ml
• Water 50 ml
• Salt pinch
• Pepper, black ground pinch
• Cumin 0.25 tsp
• Oregano, dried 0.5 tsp
• Parsley, fresh 20 g
• Pork neck steaks 600 g
• Pepper, red 1 pc.
• Cucumbers 1 pc.
• Tomatoes, pureed 200 g
• Vinegar 1 tbsp
• Sugar pinch
• Chili, ground pinch
• Soy sauce 1 tbsp
• Corn from the can 300 g

Instructions

1. 1. Halve the lime and orange and squeeze out the juice.
2. 2. Peel the garlic and slice it thinly.
3. 3. Heat about 100 ml of olive oil in a pot over medium heat.
4. 4. Fry the garlic slices for about 2 minutes until golden brown.
5. 5. Remove the pot from the heat and let the mixture cool down briefly.
6. 6. Add the orange juice, lime juice, and water to the pot one after the other.
7. 7. Season the liquid with salt, pepper, cumin, and oregano.
8. 8. Bring the marinade to a boil and let it simmer for about 2 minutes.
9. 9. Let the marinade cool down completely.
10. 10. Wash the parsley and dry it thoroughly.
11. 11. Pick the parsley leaves off the stems and chop them finely.
12. 12. Mix the chopped parsley with the cooled marinade.
13. 13. Rinse the pork neck steaks under running water.
14. 14. Pat the meat dry with a kitchen towel.
15. 15. Place the steaks in a bowl.
16. 16. Pour half of the marinade over the meat.
17. 17. Let the meat marinate for 2 to 3 hours.
18. 18. Wash the bell pepper and halve it.
19. 19. Remove the core and seeds from the bell pepper.
20. 20. Cut the bell pepper into small cubes.
21. 21. Peel the cucumber and cut it lengthwise into quarters.
22. 22. Seed the cucumber quarters and cut them into cubes as well.
23. 23. Mix the pureed tomatoes with 2 tablespoons of oil, vinegar, salt, sugar, pepper, chili, and soy sauce in a bowl.
24. 24. Season the tomato dressing to taste.
25. 25. Put the corn in a sieve and let it drain.
26. 26. Mix the corn with the pureed tomatoes, bell pepper, and cucumber.
27. 27. Season the salad to taste.
28. 28. Remove the steaks from the marinade.
29. 29. Grill the steaks on a hot grill for 6 to 7 minutes per side.
30. 30. Drizzle some of the remaining marinade over the cooked steaks.
31. 31. Serve the steaks together with the corn salad.

Nutrition per serving

• kcal: 523
• Protein: 38 g · Fett/Fat: 34 g · Carbs: 17 g