Barbecued Pork Mini Steaks with Radish Salad

by Stefan Kolsch

Mix together oil and garlic and brush the mixture all over the meat
SERVINGS    
 
4
PREPARATION TIME
30 MINS
COOKING TIME
15 MINS

Ingredients

8-12 Pork Mini Steaks
2 tbsp Olive oil
1 clove of Garlic (crushed)
Black Pepper, ground
1 red Onion (chopped)
20ml Rape seed oil
20ml White Balsamic Vinegar
20ml Grenadine syrup
400 g Radish (sliced thinly)
1 bunch Greek Basil
Salt

Barbecued Pork Mini Steaks with Radish Salad

Instructions

Remove the pork mini steaks from their packaging, rinse under cold water and pat dry with kitchen paper. Then spread them out in a non-metallic container. Mix together the oil and garlic and brush the mixture all over the meat. Season with pepper and set aside for 20 minutes to marinate.

Meanwhile, prepare the radish salad. Sauté the onion in the oil until lightly caramelized. Deglaze with the vinegar and grenadine syrup, and bring to the boil. Pour the mixture over the thinly sliced radish and season with a little salt. Allow the radish to cool in the dressing, before tearing and sprinkling on the basil.

Sear the Pork Mini Steaks on both sides for approximately 2-3 minutes in a preheated griddle pan or on a grill, remove and rest in a warm place for 5 minutes. Season with salt and serve with the radish salad.

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