Grilled pork leg steak with leek, pea and ricotta pasta

Prep time 15 minutes Cook time 15 minutes

Serves 4 people



  • 4 lean pork leg steaks, 2cm thick
  • 1 tablespoon olive oil
  • Salt and pepper
  • 40g butter
  • 1 medium leek, washed & finely sliced
  • 3 cups small pasta shells, cooked and drained
  • 1 cup cooked green peas, drained
  • ¼ cup basil pesto
  • ¼ cup cream
  • 200g ricotta cheese, sliced
  • Handful small mint leaves, sliced
  • Lemon wedges to garnish
  • Freshly ground black pepper to taste


  1. 1.
    Brush the pork loin steak with a little oil and season with salt and pepper.
  2. 2.
    Preheat the griddle pan for 1-2 minutes over a medium heat.
  3. 3.
    Place the pork steak in the griddle pan and cook for 6 minutes, turn the steak and cook for a further 2 minutes. Remove steak from the pan and rest in a warm place for 2 minutes.
  4. 4.
    Melt the butter in a non-stick pan over a medium heat. Sauté the leek for 3-4 minutes.
  5. 5.
    Stir in the cooked pasta shells with the pesto & cream.
  6. 6.
    Fold in the cooked peas, ricotta cheese and mint leaves.
  7. 7.
    Slice the pork leg steak thinly and serve over the leek & ricotta pasta. Season with black pepper and garnish with a lemon wedge.

General Information

Pork leg steaks may be replaced with pork loin steak, pork scotch fillet steak or pork fillet medallions.

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