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Grilled pork steaks with hazelnut and parsley salsa verde
Grilled pork steaks with hazelnut and parsley salsa verde
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Innovative dish with double the flavor - one meal now, one meal later.
Ingredients:
  • 600g red rascal potatoes, cut into wedges
  • Alfa One rice bran oil cooking spray
  • 12 pork leg steaks
  • 400g green beans, trimmed
  • 165.00 ml finely chopped dry-roasted hazelnuts
  • 165.00 ml finely chopped fresh flat-leaf parsley leaves
  • 113.75 gm extra-virgin olive oil
  • 40.00 ml white wine vinegar
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper, and place the potatoes on the tray. Lightly coat them with oil, season with salt and pepper, then toss to ensure they're well coated. Roast for about 30 minutes until they're golden and crisp.
  • Prepare the salsa verde by mixing hazelnuts, parsley, oil, vinegar, and garlic in a bowl. Season with salt and pepper to taste.
  • Preheat a barbecue plate or chargrill over medium-high heat. Lightly coat the pork with oil and grill for 3 to 4 minutes on each side until fully cooked. In a microwave-safe bowl, combine beans with 2 tablespoons of water. Cover and microwave on HIGH for 1 to 2 minutes until vibrant green and tender. Drain before serving.
  • Plate 8 pork steaks alongside three-quarters of the beans, accompanied by potato wedges and salsa verde. Cover and refrigerate the leftover pork and beans.

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