Spanish Pork Steak with Romesco Baby Potatoes

Spanish Pork Steak with Romesco Baby Potatoes

Ready in 40 minutes Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, January 20, 2019.



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


  • 1 pack pork scotch steaks
  • 1 pack pork spice mix


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

Romesco Dressing

  • Remaining romesco sauce
  • 2 Tbsp mayonnaise


  1. Cook potatoes Preheat BBQ grill to medium. Cut potatoes in half or quarters until all are even sizes. Add to a pot and cover with hot, salted tap water. Cook on high heat 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. 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.