Grilled pork steaks with hazelnut and parsley salsa verde recipe
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Here's a super-smart dish that keeps on giving — a delicious meal one night, with leftovers and a recipe for the next night.
Ingredients (serves 4)
600g red rascal potatoes, cut into wedges
Alfa One rice bran oil cooking spray
12 pork leg steaks
400g green beans, trimmed
Hazelnut and parsley salsa verde
2/3 cup finely chopped dry-roasted hazelnuts
2/3 cup finely chopped fresh flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 garlic clove, crushed
Preheat oven to 220°C/200°C fan-forced. Line 1 large baking tray with baking paper. Place potato on prepared tray. Lightly spray with oil. Season with salt and pepper. Toss to coat. Roast for 30 minutes or until golden and crisp.
Meanwhile, make salsa verde Combine hazelnuts, parsley, oil, vinegar and garlic in a bowl. Season with salt and pepper.
Heat a barbecue plate or chargrill over medium-high heat. Lightly spray pork with oil. Cook for 3 to 4 minutes each side or until cooked through. Place beans in a microwave-safe bowl. Add 2 tablespoons cold water. Cover. Microwave on HIGH (100%) for 1 to 2 minutes or until bright green and tender. Drain.
Serve 8 of the pork steaks and three-quarters of the beans with potato wedges and salsa verde. Cover and refrigerate remaining pork and beans.
Serves 4 with leftovers. Use leftovers to make the Pork rice paper rolls for dinner tomorrow night (see related recipe).
Leftover tip: You can keep leftovers in the fridge for up to 3 days. Store in airtight containers or snap-lock bags.
Super Food Ideas - February 2010, Page 52
Recipe by Lucy Nunes
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