BBQ Pork Loin Steak with BBQ Vegetable Salad and Tomato Chutney

Courtesy of Australian Pork

10 minutes
15 minutes
4 people


  • 4 thick cut Scottsdale Pork loin steaks
  • 1 tablespoon oil
  • Salt and pepper to season
  • BBQ vegetables
  • 1 red capsicum
  • 1 yellow capsicum
  • 2 small zucchini, shaved
  • 1 small eggplant, sliced thinly
  • 1 tablespoon olive oil
  • Rosemary leaves to garnish

To serve

  • Tomato chutney
  • Crusty fresh bread


  1. Trim pork steaks and rub with oil. Season with salt and pepper on both sides.
  2. Slice the capsicum into large wedges. Toss the prepared vegetables in a large bowl with oil and rosemary leaves.
  3. Preheat griddle pan or BBQ over a medium heat.
  4. BBQ pork steaks for 4-5 minutes on each side or until steaks are cooked to your liking, place pork steaks in a warm place and rest whilst the vegetables are cooking.
  5. Place the vegetables on the griddle plate or BBQ and cook 1-2 minutes on each side.
  6. Serve pork steak with BBQ vegetables and tomato chutney.