Neck steaks with two types of marinade
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, (vacuum sealer )
Ingredients
• For each marinade variant, 4 pork neck steaks (8 steaks in total), each approx. 200 g (1.5 to 2 cm thick)
For the marinade I:
• 3 tablespoons each of fresh herbs: rosemary, thyme, oregano, basil, parsley
• 1 small onion, chopped
• 4 garlic cloves, chopped
• Juice of 2 limes
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp grainy mustard
• approx. 150 ml olive oil
(Add the oil slowly, the marinade should not be liquid but rather creamy)
Marinade II:
• 3 cloves
• 2 bay leaves
• 1 pinch of cinnamon powder
• 1 small onion, chopped
• 4 garlic cloves, chopped
• 2 tbsp wine vinegar
• Juice of 2 limes
• 1 tbsp salt
• 1 tbsp pepper
• 10 tbsp olive oil
Accessories are available in the shop!
preparation
➊ Marinade I: Put the ingredients listed in a tall container and puree. The neck steaks in the pictures are marinated with Marinade I.
➋ Marinade II: Mix the ingredients together.
➌ For each marinade variant, marinate 4 neck steaks in the refrigerator overnight or vacuum seal and refrigerate for 2-3 hours.
➍ Heat up the grill, set the temperature to around 160 °C and set up a direct and an indirect grill zone. Grill the steaks for 12 minutes over the direct grill zone and then continue to grill indirectly until they have reached a core temperature of around 70 °C.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD issue 02/2019
