Pork neck steak in balsamic marinade
6 servings
60 minutes
Pork neck steak in balsamic marinade is a culinary masterpiece where the simplicity of ingredients reveals deep flavor nuances. This recipe has roots in European cuisine, where balsamic vinegar is traditionally used to give meat a subtle sweet-sour note. The pork neck, known for its juiciness, absorbs the aromas of garlic, thyme, and oregano, creating a rich and balanced taste. Grilled to a golden crust, the steak acquires an appetizing texture, while the final infusion of oil and vinegar highlights its gastronomic sophistication. This steak pairs perfectly with grilled vegetables, fresh salads or crusty bread, making it an essential dish for cozy dinners and festive gatherings.
1
Cut the meat into portion-sized pieces (about 1 cm thick).
- Pork neck (collar): 300 g
2
Mix oil with vinegar and oregano. Place the meat in a pot or container. Season with salt and pepper. Drizzle with the oil and vinegar mixture, and mix well.
- Vegetable oil: 50 ml
- Balsamic vinegar: 40 ml
- Oregano: to taste
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
3
Slice the garlic thinly. Sprinkle with garlic and thyme leaves. Cover and let sit for a few hours.
- Garlic: 3 pieces
- Fresh thyme: to taste
4
Grill, sprinkling with red and black pepper and salt, until cooked.
- Ground black pepper: to taste
- Ground red pepper: to taste
- Salt: to taste
