Texan Pork Sirloin Steaks with Avocado Salad & Ranch
Ingredients
Kumara
- 400 g kumara cut into wedges
- 1 drizzle oil
Pork
- 550 g lean free farmed pork sirloin steaks
- Smoky Texan spices (2 tsp smoked paprika, ¼ tsp pepper, ½ tsp ground cumin, ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp celery salt, ¼ tsp mustard powder)
- 1 drizzle oil
Salad
- 1 lettuce cut into wedges
- 1 avocado thinly sliced
- ½ telegraph cucumber cut in half lengthways & thinly sliced
Ranch
- 1 bunch chives finely chopped
- 125 g lite sour cream
- ½ lemon juiced
- ¼ tsp salt
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep kumara and toss on a lined oven tray with oil. Season with salt and pepper and roast for about 25 minutes, until tender and golden.
- Pat pork dry, season with salt and coat in smoky Texan spices. Set aside to marinate.
- Remove core from lettuce and cut into 2cm thick wedges. Prep avocado and cucumber. Set aside for serving.
- Heat oil in a large fry-pan on medium-high heat. Cook pork for 4-5 minutes each side (depending on thickness), until just cooked through. Rest, covered, before thinly slicing.
- Prep chives and whisk in a small bowl with remaining ranch ingredients. Season to taste with salt and pepper.
- Serve salad topped with kumara and pork. Drizzle with ranch.
