Gypsy steak

Gypsy pork steak with garlic, marinated in milk, is a recipe that will take you down the paths of culinary memories, stirring tastes and aromas that bring together traditions and innovations. This recipe, with deep roots in popular gastronomy, combines the juicy flavor of the meat with the delicacy of garlic, resulting in a truly delicious dish.

Total preparation time: 24 hours (including marinating)
Cooking time: 1 hour
Number of servings: 4-6

Ingredients:
- 1 kg pork neck
- 4 large garlic cloves, crushed
- 300 ml milk
- 1-2 tablespoons paprika (sweet or hot, according to preference)
- 1 teaspoon marjoram (we recommend the Kotanyi brand for an authentic taste)
- Salt and pepper, to taste

Step by step:

1. Marinating the meat: Start by cutting the pork neck into thick slices of about 2-3 cm. This will allow the meat to cook evenly and remain juicy. In a large bowl, combine the milk with the crushed garlic, mixing well to distribute the flavors. Add the slices of meat, ensuring they are completely covered by the marinade. Cover the bowl with plastic wrap and let it sit in the refrigerator overnight. This step is essential as marinating in milk helps tenderize the meat and intensify the flavors.

2. Preparing the steak: The next day, remove the meat from the marinade and gently pat it dry with paper towels. This step helps achieve a nice, crispy crust. Preheat the oven to 180°C. In a baking dish, place the slices of meat and sprinkle paprika, marjoram, salt, and pepper to taste. Make sure each piece is well-seasoned.

3. Cooking the meat: Place the tray in the oven and let the steak brown for about 30 minutes, turning the slices of meat halfway through for even browning. Once browned on both sides, add warm water to the tray, enough to partially cover the meat. This will help keep the juiciness while the steak cooks.

4. Finishing the dish: Continue cooking in the oven for another 20-30 minutes, checking periodically if more water needs to be added. When the meat is tender and easily pulls apart with a fork, the steak is ready to serve.

Serving and sides: This gypsy steak pairs wonderfully with a side of plain rice or sautéed vegetables. A fresh summer salad would perfectly complement this dish, bringing a contrast of textures and flavors. If you desire a more sophisticated touch, you can add a sour cream sauce with herbs.

Useful tips:
- Choose a pork neck with an appropriate fat content to achieve a juicy steak. Fat contributes to the flavor and texture of the meat.
- You can experiment with different herbs; rosemary or thyme add a pleasant and distinct aroma.
- If you want a spicier version, you can also add a bit of dried chili pepper to the marinade.

Nutritional benefits: Pork neck is an excellent source of protein, contributing to a balanced diet. Garlic, besides its unmistakable aroma, is known for its antioxidant and anti-inflammatory properties, benefiting the immune system.

Frequently asked questions:
- *What other sides go well with gypsy steak?* You can try mashed potatoes, grilled vegetables, or even creamy polenta.
- *Can I replace milk with something else for marinating?* Yes, you can use yogurt or sour cream for a tangier marinade, which will add another dimension of flavor.
- *How can I store the steak?* If you have leftovers, keep them in an airtight container in the refrigerator, and the meat will stay fresh for 2-3 days.

This gypsy steak recipe is not just a delicious meal, but also an opportunity to enjoy cooking with loved ones! Experiment with flavors, share the recipe, and savor every bite!