Neck Steaks with Basil Pesto and Grilled Vegetables

Neck steaks with grilled vegetables:

Preparation (about 25 min):

Mix a marinade of oil, finely chopped chili and lemon zest and marinate the neck steaks with it. Remove the skin from the onions and cut into wedges. Rinse the zucchini and cut lengthwise into slices.

Place steaks on broiler, next to corn on the cob, onions and zucchini, brushing vegetables with liquid herb butter a few at a time. Spread basil pesto evenly over steaks.

Basil pesto:

Preparation (about 10 min):

Shake out the washed basil well, chop coarsely, put in hand mixer form. Add oil, pine nuts, garlic cloves and Parmesan, mix well, add salt and pepper of your choice, whisk repeatedly, ready.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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