Grilled mushroom with pork steak and roasted peppers
- 600 g mushroom steak slices
- 2 smaller pork tenderloin
- For the marinade: olive oil, salt, pepper, green spices to taste, garlic
- 8-10 peppers
- balsamic vinegar
- garlic to taste
- 1000 g of potatoes
- For the salad dressing: 1 onion cut into small cubes, 1 bunch finely chopped chives, balsamic vinegar, olive oil, salt, a little water
Prepare the meat: peel, cut into 1.5 cm thick slices and leave in the marinade – preferably overnight.
Mix the ingredients for the salad dressing and place in the fridge. Boil the whole potatoes, allow to cool, then peel off, cut into slices and gently mix with the sauce. This is also worth preparing the night before to bring the flavors together. You may need to re-salt.
Wash the peppers, place in a baking tray, sprinkle with olive oil. Bake them in a 200 degree oven for approx. 40 minutes. Meanwhile turn them sometimes to fry both sides evenly. When done, take it out, let it cool and then carefully peel it off. Place them in a bowl, then filter the juice left over from the baking sheet, salt a little, add a little balsamic vinegar and garlic to taste if you want and sprinkle with the finished peppers.
Salt the mushrooms then grill together with the meat and serve with potato salad and roasted peppers.