Plate a portion of steak strips, topped with corn, avocado slices and micro leaves, and drizzle with butter vinegar.
Pork Neck Steak, Charred Corn & Avocado Salad with Butter Vinegar Dressing
Ingredients
- Pork Neck Steak
- 1 pack Fresh Eskort Pork Neck Steaks
- 45 ml (3 tbsp) olive oil
- salt and pepper to taste
- 45 ml (3 tbsp) Eskort Braai Spice/BBQ Spice
- Charred Corn & Avocado Salad
- 500ml (2 cups) frozen corn kernels
- 30ml (2 tbsp) olive oil
- salt and pepper, to taste
- 2 ripe avocados, halved lengthwise and sliced
- 2 handfuls micro leaves
- 5ml (1 tsp) black pepper
- Butter Vinegar Dressing
- 60ml (¼ cup) white wine vinegar
- 60ml (¼ cup) butter
- 5ml (1 tsp) salt
- Allergens
- This recipe contains dairy (lactose).
- Substitutions
- Butter (lactose): Use ghee (clarified butter) or coconut oil.
Method
- Pork Neck Steaks
- Drizzle olive oil over the steaks and season with salt, pepper and spice.
- In a frying pan over high heat, fry the steaks for 5 minutes on each side until golden
- Remove from the heat and allow the steaks to rest for 10 minutes in the pan.
- Once rested, slice the steaks into thin strips.
- Charred Corn
- In a frying pan over high heat, fry the corn in olive oil, seasoned with salt and pepper, until charred.
- Remove from the
- Butter Vinegar Dressing
- In a saucepan over moderate heat, add vinegar, butter and salt.
- Allow the butter to melt, then stir and remove from the heat.
Serve
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