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Balsamic pork and spinach salad
Balsamic pork and spinach salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Budget-friendly pork steak salad with a satisfying crunch and vibrant colors, quick and simple to prepare.
Ingredients:
  • 4 (about 130g each and 1.5-2cm thick) pork scotch steaks
  • Salt & ground black pepper
  • 10g (2 tsp) butter
  • 9.20 gm olive oil
  • 185ml (3/4 cup) balsamic vinegar
  • 125ml (1/2 cup) beef stock
  • 200g baby spinach leaves, ends trimmed, washed, dried
  • 5 ripe tomatoes, cut into chunks
  • 1 100g jar capers, drained
  • 250.00 ml roughly chopped fresh continental parsley
  • 40.00 ml shredded fresh oregano
  • Slices of crusty bread, to serve
Instructions:
  • Season both sides of the pork steaks generously with salt and pepper. In a large heavy-based frying pan over medium heat, melt the butter with oil. Sear the steaks for 4-5 minutes on each side until slightly pink in the center and firm to the touch. Rest the pork on a plate covered loosely with foil before serving.
  • Move the pan to a large burner or hotplate on high heat. Mix the vinegar and stock in a jug. Pour 60ml (1/4 cup) into the pan and cook for 1 minute, scraping off any cooked bits from the base. Pour in the rest of the liquid and bring to a boil. Boil, uncovered, for 5-8 minutes until the sauce reduces by about two-thirds. Taste, season if needed, and transfer to a small heatproof jug. Let it cool for 5 minutes before using.
  • In a large bowl, combine spinach, tomatoes, capers, parsley, and oregano. Add thinly sliced pork steaks and dressing. Gently toss to combine. Serve in individual bowls with crusty bread.

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