Pork Steaks with Avocado Salsa
Serves 4 people
A perfect midweek meal for those summer nights when you want something quick and fresh.
- •4 pork scotch or loin steaks
- •2 red capsicum, roasted, skinned and cut into small pieces
- •2 large ripe tomatoes, core removed and cut into small pieces
- •1 avocado, halved, stone removed, peeled and cut into small pieces
- •2 spring onions, trimmed and very finely sliced
- •1-2 red radishes, very finely sliced (a mandolin is good here) or cut into small pieces
- •1 fresh chilli, deseeded and very finely sliced
- •Juice of 1 lime
- •Small handful coriander leaves, roughly chopped
- •800g baby new potatoes
- 1.Heat a barbecue grill, flat plate or large frying pan over medium-high heat. Rub pork steaks with a little oil and season with salt and freshly ground black pepper. Place on the heat and cook for 6 minutes on one side and 2 minutes on the other. Remove to a warmed plate, covered loosely with foil and a clean tea towel and leave to rest for at least 2 minutes
- 2.Place the baby new potatoes in a large pot of cold water. Bring to the boil over a high heat and turn down to simmer until the potatoes are just tender, about 15-20mins. When cool enough to handle, slice the potatoes into thick slices and cook in a large frying pan with butter until golden. Cook in the pan juices after cooking the pork steaks with a little added butter for great flavour.
- 3.Mix all the salsa ingredients together in a bowl. Cover and keep in the fridge to allow the flavours to mingle. When ready to serve, remove from the fridge and season with salt.
- 4.Serve pork steaks with the avocado salsa and twice-cooked baby potatoes.
Cook pork steaks that are at room temperature so you can time cooking accurately.
Rub the meat with the oil rather than adding oil to the hot grill or frying pan. The oil will just make added smoke.
You can buy roasted capsicums in a jar in the supermarket if you are short on time.