Grilled Pork Steak & Cheesy Jacket Potatoes
with Baby Broccoli, Sour Cream & Spring Onion
- Milk
Treat Dad to a legendary feast featuring perfectly seared pork steak. The real showstopper might just be the fluffy jacket potatoes, loaded to the brim with melted cheese, cool sour cream and a sharp pop of spring onions. It's a spectacular pub-style winner that's guaranteed to make his day.
Ingredients
2
Potato
1
Baby Broccoli
1
Spring Onion
300 g
Pork Loin Steak
1
Cheddar Cheese
(Contains: Milk)
1
Light Sour Cream
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potatoes in half.
- Place potatoes on a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes.
- Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Arrange cut-side down and roast until crisp and tender, 15-20 minutes.
- Meanwhile, trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
- Thinly slice spring onion.
- Preheat BBQ to medium-high heat.
- Cook baby broccoli, until charred and tender, 2-3 minutes each side.
- Transfer to a bowl, drizzle with olive oil, season to taste and cover to keep warm.
NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, until tender, 5-6 minutes.
- When BBQ is hot, grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate to rest for 5 minutes.
No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.
- While pork is resting, using a fork, mash the flesh on the cut side of the potatoes, leaving the skin intact.
- Stir the butter and a generous crack of pepper through the mashed potato and top with Cheddar cheese.
- Slice pork if preferred.
- Divide BBQ pork loin and jacket potatoes between plates. Dollop light sour cream over potatoes and garnish with spring onion to serve. Enjoy!
