Pork Steak with Puy Lentil and Pumpkin Salad

Tip: Pork scotch steak may be replaced with pork loin steak or pork fillet medallions. Courtesy of Australian Pork

5 minutes
15 minutes
4 people


  • 4 pork scotch steaks


  • 1 cup puy lentils, cooked & drained
  • 180g pumpkin, peeled, thinly sliced & cooked
  • 1 red onion, thinly sliced
  • ½ cup continental parsley, washed & chopped
  • 1 cup rocket leaves, washed
  • 120g goat feta, crumbled


  • 1 lemon, zested and juiced
  • 2 tablespoons ver juice or malt vinegar
  • 2 tablespoons oilve oil
  • 2 tablespoons mint leaves, chopped
  • Salt and pepper
  • 2 tablespoons sunflower seeds


  1. Brush the pork scotch steaks with a little oil and season with salt and pepper.
  2. Preheat the griddle pan for 1-2 minutes over a medium heat.
  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. Place all the salad ingredients carefully into a large bowl and toss slowly to combine.
  5. Place the dressing ingredients into a large jar and shake well to combine. Pour dressing over the salad.
  6. Just prior to serving toss salad well to coat with dressing. Serve salad with juicy pork steak and garnish with sunflower seeds.