Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
BBQ Pork Steak with Italian Brocollini Salad
Tip: Pork scotch steak may be replaced with pork loin steak or pork fillet medallions. Courtesy of Australian Pork
- 4 pork scotch fillet steaks
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad
- 1 bunch broccolini spears, blanched
- 1 red capsicum, roasted and peeled
- 200g fresh gnocchi pasta, cooked & drained
- 20g butter
- 1 clove garlic, sliced thinly
- ½ cup basil leaves, torn
- ¼ cup olives
- 100g soft feta, crumbled
- ½ cup Italian dressing
Method
- Brush the pork scotch fillet steak with a little oil and season with salt & pepper.
- Preheat the griddle pan for 1-2 minutes over a medium heat.
- 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.
- Cut the blanched broccolini spears into equal sized lengths and place in a large bowl and set aside.
- Slice the roasted capsicum in strips and add to the broccolini.
- Melt the butter in a large non-stick frying pan and brown the cooked gnocchi over a medium heat turning frequently for 2-3 minutes. Add the browned gnocchi to the vegetables along with the other prepared salad ingredients and toss well. Pour dressing over the salad.
- Just prior to serving toss salad well to coat with dressing. Serve salad with grilled pork steak and garnish with fresh basil leaves.
