Pork Neck Steak with Grilled Peppers

25 min · Easy · Serves 1

600 kcal per serving · 35g protein

The Bulgarian grill-house order everyone knows: a juicy pork neck steak with char lines, peppers blistered black alongside, nothing else needed. Pork neck has fat running through it, so it stays juicy even if your timing is off — the most forgiving steak a beginner can cook.

Ingredients

• 200 g Pork neck steak
• Bell pepper (or 2 long red/green peppers) × 1
• 1 tbsp Olive oil
• 0.5 tsp Paprika
• 0.5 tsp Oregano
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Rub the Steak

   

   Rub the steak all over with ½ tablespoon of the olive oil, the paprika, oregano, a good pinch of salt and black pepper. Leave it on a plate while the pan heats — meat straight from the fridge cooks unevenly.

2. Set a grill pan

   

   Set a grill pan over high heat until properly hot — a drop of water should hiss and vanish instantly.

3. Rub the pepper

   

   Rub the pepper with the rest of the oil, lay it on and turn it every couple of minutes until the skin blisters and blackens in patches all over, about 10 minutes.

4. Move it to the plate

   Move it to the plate and sprinkle with salt.

5. Grill the Parzola

   

   Turn the heat to medium-high and lay the steak on the grill pan. Cook 4–5 minutes per side until it has dark char lines and no pink in the middle — cut into the thickest part to check; the juices should run clear.

6. Rest and Serve

   

   Move the steak to a plate and let it rest 3–4 minutes so the juices settle back into the meat instead of running out when you cut it. Serve with the charred pepper alongside.