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Pork butterfly steaks with BBQ pineapple salsa
Pork butterfly steaks with BBQ pineapple salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 8 (about 100g each) pork butterfly steaks
  • 60ml teriyaki marinade
  • 1 red onion, finely chopped
  • Salt
  • 1 baby sweet pineapple, peeled, cut into 1cm thick rounds
  • 1 red capsicum, deseeded, cut into 4 pieces
  • 2 large green chillies, sliced
  • 1/2 bunch fresh coriander, leaves picked
  • 2 x 475g tubs mash potato
Instructions:
  • In a glass or ceramic dish, lay the pork steaks down and pour the teriyaki marinade over them. Gently toss the steaks to ensure they are fully coated. Cover the dish and refrigerate until needed.
  • Place the onions in a bowl, sprinkle with salt, and gently squeeze to release the juices. Drain excess liquid.
  • Preheat a barbeque grill or chargrill pan over medium-high heat. Grill the pineapple slices, capsicum, and chillies for about 2 minutes per side until lightly charred. Remove from heat, chop the pineapple and capsicum, then mix them with the onion and chilli.
  • Grill the pork butterfly steaks for 2-3 minutes per side until desired doneness. Toss the coriander into the pineapple salsa right before serving. Plate the pork steaks with the pineapple salsa and mashed potatoes.

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