Pork Loin Steaks with Salsa Verde
For the marinated pork:
- 4 pork loin steaks
- 2 tbsp Za’atar herb mix (or another family favourite)
- 2 tbsp olive oil
For the Salsa Verde:
- 2 handfuls of flat leaf parsley
- 1 handful of basil
- 1 handful of mint
- 2 tbsp capers
- 1 small chilli, thinly sliced (optional)
- 1 tbsp extra virgin olive oil
- 2 - 4 tbsp lemon juice
- 1 - 2 tbsp red wine or sherry vinegar
- Black pepper to season
- 450g assorted vegetables, thickly sliced e.g. 1 courgette, 1 red pepper and 1 medium red onion
- 1 tbsp olive oil
- Crusty bread to share – Italian ciabatta is ideal
Preheat oven to 180C/350F/Gas Mark 4.
Remove the fat if you wish. Place the steaks on a board between two layers of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they are 1cm thin.
Take a shallow dish, add 2 tsp olive oil and 2 tbsp herb rub of your choice and mix together. Place the loin steaks into the bowl and rub in the marinade.
Chop up the red pepper and onion, add to a pan, along with the olive oil. Place on the hob and fry until tender.
Take an ovenproof frying pan or griddle and heat to medium. Add the pork steaks to the pan and cook for three minutes on one side, then turn over and place the pan straight in to the oven on the middle shelf for a further six to eight minutes, or until cooked through and the juices run clear.
To make the Salsa Verde, use a food processor and whizz all the ingredients up together to make a paste. For a more authentic Salsa Verde, just chop the ingredients up by hand. Add to a bowl and whisk in the olive oil and lemon juice. Season with black pepper.
Remove the steaks from the oven and transfer to four individual plates and spoon the med veg alongside. Drizzle some Salsa Verde over each steak. Serve with crusty Ciabatta bread and place the bowl of Salsa Verde on the table for sharing!
Top Tip: If you prefer a ‘looser’ version then add a couple of tablespoons of water before blending.