Tangy BBQ pork steak with crunchy coleslaw
Ingredients
- 4 Otway Pork scotch fillet steak, 2cm thick
- 1 tablespoon oil
- Salt and pepper
Sauce
- 1 cup BBQ sauce
- ½ cup pineapple juice
- ¼ cup brown sugar
- 1 tablespoon vinegar
Salad
- 2 cups white cabbage, shredded
- 1 cup red cabbage, shredded
- 1 carrot, peeled and grated
- 2 spring onions, finely chopped
- 1 green apple, sliced into thin sticks
- 40g pine nuts
- 4 fresh pineapple rings, grilled
Method
- Brush the pork scotch fillet steak with a little oil and season with salt and pepper.
- Preheat the griddle pan for 1-2 minutes over a medium heat.
- Place the pork steak in the griddle pan and cook for 6 minutes, turn the steak and cook for a further 2 minutes. Remove steak from the pan and rest in a warm place for 2 minutes.
- Combine the sauce ingredients in a small saucepan and stir over a medium heat, reduce heat and simmer for 4-5 minutes. Remove from heat, set aside to cool.
- Combine coleslaw ingredients in a large bowl and toss well. Pour over the dressing and refrigerate until required.
Arrange the coleslaw on a serving plate with pork scotch fillet steak, drizzle with tangy BBQ sauce and garnish with fresh grilled pineapple rings.
Top tip
The pork scotch fillet steak may be replaced with pork loin steak, pork fillet medallions or pork leg steaks.
Australian Pork
