Lemon and fennel pork scotch steak
Ingredients
- 4 thick cut Pork scotch steaks
- Kitchen string
- 2 tablespoon Olive oil
- 1 Lemon juiced and zested
- 1 tablespoon Fennel seeds
- Salt and pepper
- 2 bunch Baby beetroots cooked and peeled
- 2 Blood oranges segmented
- 10 Yellow cherry tomatoes sliced
- Lemon pressed oil
- Micro herbs
- Lemon zest
Method
Tie each pork scotch steak with kitchen string to maintain a circular shape. Season with salt and pepper.
Place the steaks into a non metallic bowl and pour over the combined olive oil, lemon juice, zest and fennel seeds.
Heat a griddle pan over a medium heat and cook steaks for 5 minutes each side, or until cooked medium. If you like them well done, pop them onto a baking tray and finish in a 150°C preheated oven for 10 minutes.
Serve pork steaks on individual serving plates with a small salad of baby beetroots, blood orange segments and halved tomatoes. Drizzle with lemon pressed olive oil. Finally, garnish plate with micro herbs and the steak with lemon zest.
Free Range Pork
11 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
Read the guide: Lemon and Fennel Pork Scotch fillet steak
