Pork steak with cheesy potato bake & Greek salad

Prep time 15 minutes Cook time 1 hour 15 minutes

Serves 4 people



  • 4 lean pork steaks, 2cm thick
  • Oil for brushing

Potato bake

  • 6 medium potatoes, peeled & thinly sliced
  • 2 onions, sliced thinly
  • 1 cup chicken stock
  • 300ml cooking cream
  • Salt & pepper to taste
  • 2 cups grated cheese


  • 3 Lebanese cucumbers, diced
  • 10 cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
  • 100g feta cheese, cubed
  • 50g Kalamata olives, pitted


  1. 1.
    Brush each pork steak with oil on both sides. Refrigerate until required.
  2. 2.
    In a large mixing bowl combine the sliced potato, onion and cream. Season with salt & pepper.
  3. 3.
    Place the potato mixture into a medium square baking dish and press mixture firmly. Pour over a little chicken stock to moisten the potato.
  4. 4.
    Sprinkle over the grated cheese and bake in a preheated oven 180⁰C for 1 hour until tender and golden brown.
  5. 5.
    Toss together the salad ingredients and place in a serving bowl.
  6. 6.
    For the pork steak, heat the griddle pan over a medium heat 2-3 minutes.
  7. 7.
    Cook pork steaks 6 minutes on one side, turn over and cook for a further 2 minutes on other side. Remove steaks from the pan and allow to rest for a final 2 minutes before serving.
  8. 8.
    Serve pork steaks with Greek salad and potato bake.

General Information

Potato bake can be made ahead of time and heated when required.

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