Grilled steak with mashed potatoes and fresh coleslaw
Preparation time: 1 h + marinating time. For 4 portions.
Ingredients
| 600 g | boneless pork neck | |
| 7 tbsp | 105 ml | olive oil Promienna |
| 4 | garlic cloves | |
| 1 tbsp | 15 ml | mustard Duc De Coeur |
| 1 tbsp | 15 ml | smoked red paprika or sweet red paprika |
| 1 tbsp | 15 ml | dried oregano |
| — | salt and black pepper | |
| 600 g | potatoes (for the mash) | |
| 3 | carrots | |
| 150 ml | cream Pilos 30% | |
| 50 g | German butter Pilos | |
| 1 | bunch spring onion | |
| — | salt and black pepper | |
| 200 g | red cabbage (for the coleslaw) | |
| 200 g | white cabbage | |
| 2 tbsp | 30 ml | mayonnaise Pagusa |
| 2 tbsp | 30 ml | sour cream Pilos |
| 2 tbsp | 30 ml | yogurt Pilos Чуден 4,5% |
| 1 tbsp | 15 ml | mustard Duc De Coeur |
| 1 tbsp | 15 ml | olive oil Promienna |
| 1 tbsp | 15 ml | apple cider vinegar |
| — | salt and black pepper |
Instructions
Press the pork neck lightly with a fist. Place it in a deep dish and add the chopped garlic cloves, olive oil, mustard and the spices. Season with salt and black pepper, stir well, cover the dish with foil and leave for at least 10 h in the fridge. Grill on a grill or grill pan on each side until the desired degree of doneness. Prepare the mash by peeling and washing the potatoes and carrots. Cut them into small pieces and boil them. Purée them and, over low heat, add the cream and butter while stirring constantly. Season with salt and pepper. After removing it from the stove, add the finely chopped onion. Finally prepare the salad by mixing the mayonnaise, yogurt, sour cream, mustard, olive oil and vinegar in a large bowl. Stir well and add the red and white cabbage, cut into thin strips. Stir well and season with salt and black pepper. Serve the steak over the mash and garnish with the fresh coleslaw.