6+2+2

BBQ Pork Steaks with Creamy Potato Salad & Olive Tapenade

Marty from The Backyard Cook has created this recipe using pork loin steaks which will give you a tender result that pairs perfectly with the sides.

Easy
4
30 mins prep
30 mins cook

4 x 2cm thick New Zealand Pork Sirloin Steaks

Potato Salad

700g new season baby potatoes

1 Tbsp capers

½ cup finely diced gherkins

1/3 cup finely chopped flat-leaf parsley

2/3 cup mayonnaise

Salt and freshly ground black pepper

 

Olive Tapenade

1 cup pitted Kalamata olives

2 anchovy fillets (optional)

1 small garlic clove

Pinch of chilli flakes

1 Tbsp red wine vinegar

3-4 Tbsp olive oil

Pinch of salt and freshly ground black pepper

Thanks to The Backyard Cook for this delicious recipe!

Ingredients

4 x 2cm thick New Zealand Pork Sirloin Steaks

Potato Salad

700g new season baby potatoes

1 Tbsp capers

½ cup finely diced gherkins

1/3 cup finely chopped flat-leaf parsley

2/3 cup mayonnaise

Salt and freshly ground black pepper

 

Olive Tapenade

1 cup pitted Kalamata olives

2 anchovy fillets (optional)

1 small garlic clove

Pinch of chilli flakes

1 Tbsp red wine vinegar

3-4 Tbsp olive oil

Pinch of salt and freshly ground black pepper

Thanks to The Backyard Cook for this delicious recipe!

Nutrition

No items found.
01
Potato Salad

Boil the potatoes until tender, then drain and allow to cool. (You can do this a day ahead and store them in the fridge.)

In a large bowl, mix the capers, gherkins, parsley and mayonnaise.

Roughly chop the potatoes into small pieces and add to the bowl. Season with a pinch of salt and a couple of twists of freshly ground black pepper and mix until well combined.

01
02
Tapenade

Place all the ingredients in a small food processor and blend until you have a coarse purée. Season to taste with salt and pepper then tip the tapenade into a serving container and set aside.

02
03
Pork - cook using the 6+2+2 method

Preheat your barbecue to a high heat. Remove your New Zealand Pork steaks from the fridge so they can come up to room temperature, as this will help them cook more quickly and more evenly. The ideal thickness for the 6+2+2 method is a 2cm thick New Zealand Pork Loin Steak.

Once your barbecue is nice and hot it’s time to cook your steaks using the ‘6+2+2’ method.

Season the steaks with salt and place them on the barbecue for 6 minutes.

Flip the steaks and cook for a further two minutes, then remove and allow them to rest for two minutes. ‘6+2+2’ – perfect every time.

03
04
Serve

Serve your rested New Zealand pork steaks with a healthy dollop of olive tapenade and that gorgeous, creamy potato salad.

04
05
Tips
  • The potato salad can be made ahead, which will also allow the flavours to develop
  • The tapenade can be made ahead – it will keep in the fridge for a week, but is best served at room temperature
  • The ideal thickness for the 6+2+2 method is a 2cm thick New Zealand Pork Steak
05
Learn more about 6+2+2
Learn more about 6+2+2

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6+2+2

BBQ Pork Steaks with Creamy Potato Salad & Olive Tapenade

Marty from The Backyard Cook has created this recipe using pork loin steaks which will give you a tender result that pairs perfectly with the sides.

30 mins prep | 30 mins cook
Easy
4

4 x 2cm thick New Zealand Pork Sirloin Steaks

Potato Salad

700g new season baby potatoes

1 Tbsp capers

½ cup finely diced gherkins

1/3 cup finely chopped flat-leaf parsley

2/3 cup mayonnaise

Salt and freshly ground black pepper

 

Olive Tapenade

1 cup pitted Kalamata olives

2 anchovy fillets (optional)

1 small garlic clove

Pinch of chilli flakes

1 Tbsp red wine vinegar

3-4 Tbsp olive oil

Pinch of salt and freshly ground black pepper

Thanks to The Backyard Cook for this delicious recipe!

01
Potato Salad

Boil the potatoes until tender, then drain and allow to cool. (You can do this a day ahead and store them in the fridge.)

In a large bowl, mix the capers, gherkins, parsley and mayonnaise.

Roughly chop the potatoes into small pieces and add to the bowl. Season with a pinch of salt and a couple of twists of freshly ground black pepper and mix until well combined.

02
Tapenade

Place all the ingredients in a small food processor and blend until you have a coarse purée. Season to taste with salt and pepper then tip the tapenade into a serving container and set aside.

03
Pork - cook using the 6+2+2 method

Preheat your barbecue to a high heat. Remove your New Zealand Pork steaks from the fridge so they can come up to room temperature, as this will help them cook more quickly and more evenly. The ideal thickness for the 6+2+2 method is a 2cm thick New Zealand Pork Loin Steak.

Once your barbecue is nice and hot it’s time to cook your steaks using the ‘6+2+2’ method.

Season the steaks with salt and place them on the barbecue for 6 minutes.

Flip the steaks and cook for a further two minutes, then remove and allow them to rest for two minutes. ‘6+2+2’ – perfect every time.

04
Serve

Serve your rested New Zealand pork steaks with a healthy dollop of olive tapenade and that gorgeous, creamy potato salad.

05
Tips
  • The potato salad can be made ahead, which will also allow the flavours to develop
  • The tapenade can be made ahead – it will keep in the fridge for a week, but is best served at room temperature
  • The ideal thickness for the 6+2+2 method is a 2cm thick New Zealand Pork Steak