Grilled Neck Steaks with Mustard Beer Marinade

Ingredients

• 2 shallots
• 1 Garlic clove
• 1 tbsp hot mustard
• 1 tbsp Lemon Juice
• 2 tsp grated lemon zest
• 3 spritz Tabasco
• 1 tsp dried thyme
• Salt
• black pepper (ground)
• 125 ml beer (or alcohol‑free alternative)
• 720 g pork neck steak (4 pork neck steaks)
• 4 Garlic cloves
• 250 g soft butter
• 3 tbsp finely chopped mixed herbs (chives, parsley …)
• 2 tsp thyme
• 3 tbsp Lemon juice
• 1 pinch salt (more to taste)

Instructions

1. 1.

   Peel and roughly chop the shallots and garlic. Blend them with mustard, lemon juice and zest, Tabasco, thyme, beer, salt and pepper. Cover the steaks in this mixture and marinate for at least 4 hours or preferably overnight in the refrigerator.

2. 2.

   Take the steaks out of the marinade, pat dry, and grill on a hot grill for 6‑8 minutes, turning once, until cooked through.

3. 3.

   Serve with herb butter and garlic baguette.

4. 4.

   For the herb butter, peel and press the garlic. Whisk the butter in a warm bowl until fluffy, then mix in garlic, herbs, lemon juice and salt. Wrap the mixture in plastic wrap, roll into a log, twist the ends, refrigerate, and slice before serving.