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Method

  1. Heat the oil in a heavy-based frying pan or preheat the hot plate of the BBQ.
  2. Add the steaks and cook over moderate heat for 4-5 minutes.
  3. Turn and cook for a further 4-5 minutes until cooked through.
  4. Remove from heat and let sit for 2 minutes to complete cooking and allow juices settle.
  5. Slice the cooked steaks into bite-sized pieces and toss in a bowl with the salad greens, diced mango, cranberries and cashew nuts.
  6. Drizzle over the mayonnaise.

To serve

Serve with a slice of toasted ciabbata bread

Tips/Hints

  • The thicker the steak the longer the cooking time.
  • The meat is cooked when the juices run clear when it is pierced with a sharp knife.
  • Resting time after cooking guarantees juicy eating.

Trim Pork Mango and Cranberry Salad

Clock
Preparation: 5 mins
Cooking: 8-10 mins
Serves: 4

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Ingredients

  • 4 Trim Pork Steaks such as medallion or butterfly (500g) (alternatively use 450g left over cooked roast pork, diced)
  • 1 tablespoon canola oil
  • 4 cups salad greens such as rocket and small spinach leaves
  • 1 mango, peeled and diced
  • 1/2 cup dried cranberries, half chopped
  • 1/2 cup roasted cashew nuts
  • 1/4 cup prepared mayonnaise
View all recipes that use the Steaks cut
View all recipes that use the Panfry (Trim Pork) method

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