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
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Ingredients
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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.