Griddled Pork Steaks With Corn And Tomato Salsa
Use lean pork leg steaks for this simple supper. Alternatively, buy a pork tenderloin fillet and cut it into slices. Another way of serving this is to run a sharp knife down the sides of the griddled corn cobs to release the kernels and then stir them into the salsa.
- 3 Ripe tomatoes
- 1 Small red onion, diced
- 1 Red chilli, diced
- Juice of 1 lime
- A handful of coriander, chopped
- 4 x 100g Lean pork steaks, all visible fat removed
- 4 Corn on the cob (whole sweetcorn)
- Spray oil
- 1 tsp Paprika
- 450g New potatoes
- Steamed green beens and salad leaves, to serve
- Salt and freshly ground black pepper
Make the tomato salsa: mix together the tomatoes, onion, chilli, lime juice and coriander in a bowl. Season with salt and pepper. Lightly spray the pork steaks and corn on the cob with oil then dust them with paprika.
Lightly spray a griddle pan or frying pan with oil and cook the corn over a medium heat, turning them frequently, for about 10 minutes or until the kernels are tender and starting to char. Remove from the pan. Add the pork steaks and cook for 4-5 minutes each side until cooked right through.
Meanwhile, cook the new potatoes in a pan of salted boiling water until tender. Drain well. Serve the pork steaks and corn on the cob with the tomato salsa, new potatoes and some green beans and salad leaves.