Blackened BBQ Pork Steaks
Ingredients
Chips
- 800 g potatoes cut into chips
- 1 drizzle oil
Dressing
- ½ garlic clove minced (optional)
- 1 tsp wholegrain mustard
- 1 tsp honey
- 3 Tbsp olive oil
- 1 Tbsp vinegar
Salad
- 1 lettuce chopped
- 1 beetroot grated
- 1 orange peeled & diced
- 25 g sliced almonds
Pork
- 600 g free farmed pork rump steaks
- BBQ spices see recipe below
- 1 drizzle oil
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium-high (if using)
- Prep potatoes and toss with oil on 1-2 lined oven trays. Spread out in a single layer and season with salt and pepper. Roast for 25-30 minutes, until golden and tender.
- Prep garlic. Add mustard, honey, olive oil, vinegar and garlic to a large bowl and whisk to combine.
- Prep lettuce, beetroot and orange. Add to bowl with dressing and almonds. When ready to serve, toss to combine and season to taste with salt and pepper.
- Pat pork dry. Season with salt and pepper and toss with BBQ spices.
- Heat oil in a large fry-pan on medium-high heat and cook pork for 3-4 minutes each side (depending on thickness), until just cooked through. Set aside to rest for a few minutes, before slicing. Alternatively, do this on the BBQ.
- Serve pork and chips with salad on the side.
Notes
BBQ spices:
2 tsp brown sugar
1 tsp smoked paprika
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp mustard powder
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground ginger
1 tsp smoked paprika
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp mustard powder
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground ginger
