BBQ Pork Steaks is a brilliant and flavoursome budget meal. Great for an Aussie afternoon barbeque or perhaps an easy midweek dinner. This recipe proposes a honey soy marinade, but you might create your own flavour profile.
BBQ Pork Steaks with Pan Potatoes
- 800 g Pork Neck / Scotch / Collar Butt, 4 nice thick steaks 200g each
- 2 tbsp butter, be generous
- 2 tbsp Olive Oil
- 4 small potatoes
- salt and pepper to season
- 60 g Mixed Leaf Salad
- 3 tbsp Plum Sauce
- 2 tsp sweet chilli sauce
- 1 tbsp soy sauce
- 2 tbsp honey
- 2 cloves Garlic, fresh, minced
- 2 cm ginger, minced
- ½ tsp red chilli powder, optional
- If you can, remove pork from the fridge 30 minutes before cooking. Slice into steaks and season with salt and pepper and drizzle with a little olive oil.
- Prepare the marinade by mixing all ingredients in a small bowl and mixing well. Turn the oven on just to warm the plates and potatoes (later).
- Bring a medium pot of water to the boil. Peel the potatoes and cut them into thirds or halves if small. Score each side with a fork to make grooves across the surface. Simmer them in the pot for 5 minutes. Drain the potatoes in a colander and let steam dry for a minute.
- The best result with the steaks is to put them on a really hot barbeque or griddle plate and sear them well for a good minute each side, until you can see the dark sear marks. Remove them to a plate and cover with foil.
- Heat butter and oil in a frypan. Season the potatoes with pepper and salt. Add the potatoes to the pan and sautee on medium to high heat until golden brown all over – about 4 to 5 minutes. Remove to a tray. Do not cover. Keep warm in the oven for a few minutes on low.
- Add the marinade to the frypan that was used for the potatoes. Stir and bring to a gentle simmer until it reduces and becomes a little sticky. Add the pork cutlets with the juices from the plate. Turn and coat in the sauce and simmer for 2 to 3 minutes.
- Serve the sticky pork cutlets with pan potatoes and mixed salad leaves.
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