Barbecue dinners go gourmet with succulent pork steaks served with wonderfully rich salsa verde.
- Place parsley, capers, anchovies, garlic and parmesan in the bowl of a food processor and process until coarsely chopped. Add lemon juice and process until combined. With the motor running, add 1/3 cup (80ml) of oil in a thin, steady stream. Season with pepper.
- Cook sweet potato in a steamer over a saucepan of simmering water for 3 minutes or until just tender. Drain well.
- Heat a barbecue grill or chargrill pan on high. Brush pork and sweet potato with remaining oil. Season with salt and pepper. Cook pork on grill for 2 minutes each side or until brown. Reduce heat to medium-low and cook for 4 minutes each side or until cooked to your liking. Place pork on an oven tray, cover with foil and set aside for 5 minutes to rest. Meanwhile, cook sweet potato on grill for 2 minutes each side or until brown and cooked through.
- Arrange sweet potato, watercress and pork on serving plates. Drizzle with salsa verde and serve immediately.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set