Spanish Pork Steak

Spanish Pork Steak

Ready in 40 minutes Serves 4
This dish will appear in My BBQ Bag on Sunday, March 31, 2019.

Ingredients

Baby Potatoes

  • 800g baby potatoes
  • 200g green beans
  • 2 Tbsp butter
  • 2 Tbsp romesco sauce

Pork

  • 1 pack pork scotch
  • 1 pack pork spice mix

Pear Salad

  • 1 pear
  • ½ telegraph cucumber
  • ½ pack baby spinach
  • 1 bunch parsley
  • Juice of ½ lemon

Romesco Dressing

  • Remaining romesco
  • 2 Tbsp mayonnaise

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar
  • Butter

Steps

  1. Cook potatoes Preheat BBQ grill to medium. Cut potatoes into halves or quarters until all are even sizes. Cook in a pot of salted water for about 25 minutes, until tender. Add beans and cook a further 1 minute, until bright green. Drain and return to pot with butter. Set aside.
  2. Prep pork Pat pork dry and toss with pork spice mix and a drizzle of oil. Season and set aside, ready to BBQ.
  3. Prep salad Thinly slice pear and cucumber. Place in a bowl along with spinach and parsley leaves. Drizzle with lemon juice, olive oil and vinegar just before serving.
  4. Cook pork Cook pork on BBQ grill for about 4 minutes each side (depending on thickness), or until cooked medium. Rest, covered. Slice pork thinly against the grain and toss in any resting juices.
  5. To finish Add first measure of romesco sauce to potatoes, season and toss to combine. Combine second measure of romesco sauce and mayonnaise in a bowl.
  6. Serve potatoes, pork and pear salad with a dollop of romesco dressing.

Nutritional Information

Energy 2845 kj
680 kcal
Protein 41.0g
Carbohydrate 39.8g
Fat 38.7g