Pork Steaks
with Sage Butter and Crushed Potatoes
Cooking Steps
Put a medium saucepan on lightly salted water on to boil. Chop the potatoes (unpeeled) into 2cm cubes. Break the broccoli into florets and slice the stems into thin batons. Finely slice the carrot (unpeeled). Pick the sage leaves. Finely slice the garlic.
Place the potato into the boiling water and place a colander or steaming basket on top. Place the broccoli and carrot into the colander. Cook, tossing the veggies occasionally, for 10-15 minutes or until the potato, broccoli and carrot are tender. The potato will boil while the veggies steam. Place the veggies on a plate and cover with foil to keep warm. Drain the potatoes and return to the saucepan. Lightly crush the potatoes using a fork and season with salt and pepper. Cover with a lid to keep warm.
Meanwhile, heat a large frying pan over a medium-high heat. Add the pepitas and toast, stirring for 3-4 minutes or until golden. Remove from the pan and set aside.
Return the frying pan to a medium-high heat and add a drizzle of olive oil. Season the pork loin steak with salt and pepper on each side and add to the frying pan. Cook for 3-4 minutes on each side or until almost cooked through.
Remove the frying pan with the pork loin steak in from the heat. Add the sage leaves, garlic and butter. Once the butter has melted, spoon the butter over the pork steaks a few times. Tip: this is known as basting and keeps the meat juicy and full of flavour. Transfer the pork to a plate, cover with aluminium foil and rest for 5 minutes. Leave the sage butter in the pan to spoon over when serving.
Divide the crushed potatoes, pork loin steaks and steamed veg between plates. Sprinkle the veg with the toasted pepitas and spoon the sage butter over th pork loin steak and potatoes. Enjoy!
