Grilled pork steaks with hazelnut and parsley salsa verde

Recipes / Meat

Heres a super-smart dish that keeps on giving — a delicious meal one night, with leftovers and a recipe for the next night.

Recipe «Grilled pork steaks with hazelnut and parsley salsa verde» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 600g red rascal potatoes, cut into wedges, Alfa One rice bran oil cooking spray, 12 pork leg steaks, 400g green beans, trimmed, 2/3 cup finely chopped dry-roasted hazelnuts , 2/3 cup finely chopped fresh flat-leaf parsley leaves, 1/2 cup extra-virgin olive oil, 2 tbsp white wine vinegar , 1 garlic clove, crushed.

Ingredients:

  • 600g red rascal potatoes, cut into wedges 
  • Alfa One rice bran oil cooking spray 
  • 12 pork leg steaks 
  • 400g green beans, trimmed 
  • 2/3 cup finely chopped dry-roasted hazelnuts 
  • 2/3 cup finely chopped fresh flat-leaf parsley leaves 
  • 1/2 cup extra-virgin olive oil 
  • 2 tbsp white wine vinegar 
  • 1 garlic clove, crushed 

Instructions

  1. Preheat oven to 220°C/200°C fan-forced. Line 1 large baking tray with baking paper. Place potato on prepared tray. Lightly spray with oil. Season with salt and pepper. Toss to coat. Roast for 30 minutes or until golden and crisp.
  2. Meanwhile, make salsa verde Combine hazelnuts, parsley, oil, vinegar and garlic in a bowl. Season with salt and pepper.
  3. Heat a barbecue plate or chargrill over medium-high heat. Lightly spray pork with oil. Cook for 3 to 4 minutes each side or until cooked through. Place beans in a microwave-safe bowl. Add 2 tablespoons cold water. Cover. Microwave on HIGH (100%) for 1 to 2 minutes or until bright green and tender. Drain.
  4. Serve 8 of the pork steaks and three-quarters of the beans with potato wedges and salsa verde. Cover and refrigerate remaining pork and beans.