Tonight's meal was a conglomeration of ideas from multiple sources, from which we have created this unique flavoursome dish which is just perfect for the summer. A succulent marinated pork steak is perched atop a fresh and vibrant summery salad which will get anybody's taste buds going. It is best to marinate the pork in the morning ready for the evening, or even the night before.
Pork steak with artichoke and cannellini bean salad
Serves 5
Ingredients
For the pork marinade
5 thick cut pork steaks
3-4 sprigs of fresh rosemary, leaves chopped finely
3 garlic cloves, crushed
3 tbsp olive/rapeseed oil
a few healthy gratings of lemon zest
juice of half a lemon
salt and pepper
For the salad
100 g rocket leaves
100 g romaine lettuce leaves, torn
400 g tin of cannellini beans
1 jar of grilled artichoke hearts in oil
juice of half a lemon
2 garlic cloves, finely sliced
1 large spring onion, sliced
salt and pepper
Method
1. Prepare the pork by trimming any excess fat but ensure you leave a bit on the pork. Place in a dish with the rest of the ingredients, massage the marinade into the steaks and leave to marinate for at least 2 hours, but preferably 8-24 hours.
2. Once marinated and when you wish to prepare the meal, drain the beans and rinse them under water. Drain 1-2 tbsp of the oil from the artichoke hearts into a frying pan, discarding the rest of it whilst removing the hearts.
3. Heat a griddle pan over a medium-high heat and fry the steaks for 3-4 minutes each side depending on the thickness, leaving them to rest for 1-2 minutes. Meanwhile, heat the frying pan and add the garlic, spring onion and artichoke hearts and fry for 1-2 minutes, then add the beans and fry for a further 2-3 minutes. At the end of the cooking time, season with salt, pepper and lemon juice.
4. To serve, mix together your leaves in a large bowl and add your artichoke and bean mix, toss throughout and serve immediately, then place your steak on top and dress with a little lemon juice.
No comments:
Post a Comment