Buttery Loin Steak with Rainbow Silverbeet Salad
Nothing beats a quick and simple dish at home with pork steaks that are full of flavour and a colourful side dish.
30 minutes
Easy
2
What you’ll need
- 4 Pork loin steaks
- 3 potatoes, peeled, washed and chopped
- 2 garlic cloves, lightly crushed.
- 150g unsalted butter
- 1 fresh rosemary sprig
- 1 carrot, chopped
- 2 kale leaves
- 1 bunch rainbow silverbeet, stems chopped
- 50ml chicken stock
- 1 tsp. garlic, minced
- 50ml milk
- Salt and pepper, to taste
How to make it
- In a large saucepan full of water, place the potatoes in with salt and bring it to the boil on med-high heat.
- While the potatoes are boiling. Use a large fry-pan on med-high heat with vegetable oil. Season the pork steaks with salt and pepper. Cook the pork steaks for 6 mins on one side. Turn the steak then add 50g of butter, 2 garlic cloves and the rosemary. Let the butter foam up and base the steak with the butter. Cook for 2 mins then set aside to rest.
- In another fry pan on high heat fry the garlic until fragrant. Add the carrot, kale, silverbeet and the chicken stock. Season with salt and pepper, then cover for 3-4 mins to steam. Then set aside.
- Check the potatoes. If they can be easily pierced with a fork it’s ready to be mashed. Strain the water out of the saucepan and begin to mash the potato. Add the remaining butter and milk and continue to mash until smooth.
- Dollop a generous amount of mash onto the plate, followed by the kale, carrots and silverbeet. Place the steaks on top of the mash.
- Serve and enjoy!
