Beef neck a la plancha

This can be quickly prepared as a main course or as part of a salad.

Creation by Guus Vredenburg, Food Thing!, Almere, the Netherlands

Beef neck a la plancha

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chuck eye roll/beef neck

Preparation method

  • Trim the beef neck of all membranes and sinews.
  • Cut into thin slices of 2cm large and 0.5cm thick.
  • Quickly sear the slices on the plancha.
  • Sprinkle over some chopped garlic, chillies, spring onion, and salt.

Serving suggestions

  • Sprinkle over gremolata, or a combination of ginger, garlic, soy sauce, or even a pineapple syrup, coriander, and pepper.
  • In a composition with king prawns or lobster.

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