Light & Fresh

Pork Steak with Avocado Salsa

A perfect midweek meal for those summer nights when you want something quick and fresh.

Easy
4
20 mins prep
8 mins cook

4 x 160g New Zealand pork scotch steaks (2cm thick)

Avocado Salsa

2 red capsicum, roasted, skinned and cut into small pieces

2 large ripe tomatoes, core removed and cut into small pieces

1 avocado, halved, stone removed, peeled and cut into small pieces

2 spring onions, trimmed and very finely sliced

1-2 red radishes, very finely sliced (a mandolin is good here) or cut into small pieces

1 fresh chilli, deseeded and very finely sliced

juice of 1 lime

small handful coriander leaves, roughly chopped

Ingredients

4 x 160g New Zealand pork scotch steaks (2cm thick)

Avocado Salsa

2 red capsicum, roasted, skinned and cut into small pieces

2 large ripe tomatoes, core removed and cut into small pieces

1 avocado, halved, stone removed, peeled and cut into small pieces

2 spring onions, trimmed and very finely sliced

1-2 red radishes, very finely sliced (a mandolin is good here) or cut into small pieces

1 fresh chilli, deseeded and very finely sliced

juice of 1 lime

small handful coriander leaves, roughly chopped

Nutrition

No items found.
01
Pork

Heat a barbecue grill, flat plate or large frying pan over medium-high heat. Rub pork steaks with a little oil and season with salt and freshly ground black pepper. Place on the heat and cook for 6 minutes on one side and 2 minutes on the other. Remove to a warmed plate, covered loosely with foil and a clean tea towel and leave to rest for at least 2 minutes.

01
02
Salsa

Mix all the ingredients together in a bowl. Cover and keep in the fridge to allow the flavours will mingle. When ready to serve, remove from the fridge and season with salt.

02
03
To Serve

Serve pork steaks with the avocado salsa and twice-cooked baby potatoes.

03
04
Tips

Cook pork steaks that are at room temperature so you can time cooking accurately.

Rub the meat with the oil rather than adding oil to the hot grill or frying pan. The oil will just make added smoke.

Twice-cooked potatoes - boil baby new potatoes until just tender. When cool enough to handle, slice into thick slices and cook in a large frying pan until golden. Cook in the pan juices after cooking the pork steaks with a little added butter for great flavour.

You can buy roasted peppers in a jar in the supermarket if you are short on time.

04
05
05
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Learn more about Barbecue

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Light & Fresh

Pork Steak with Avocado Salsa

A perfect midweek meal for those summer nights when you want something quick and fresh.

20 mins prep | 8 mins cook
Easy
4

4 x 160g New Zealand pork scotch steaks (2cm thick)

Avocado Salsa

2 red capsicum, roasted, skinned and cut into small pieces

2 large ripe tomatoes, core removed and cut into small pieces

1 avocado, halved, stone removed, peeled and cut into small pieces

2 spring onions, trimmed and very finely sliced

1-2 red radishes, very finely sliced (a mandolin is good here) or cut into small pieces

1 fresh chilli, deseeded and very finely sliced

juice of 1 lime

small handful coriander leaves, roughly chopped

01
Pork

Heat a barbecue grill, flat plate or large frying pan over medium-high heat. Rub pork steaks with a little oil and season with salt and freshly ground black pepper. Place on the heat and cook for 6 minutes on one side and 2 minutes on the other. Remove to a warmed plate, covered loosely with foil and a clean tea towel and leave to rest for at least 2 minutes.

02
Salsa

Mix all the ingredients together in a bowl. Cover and keep in the fridge to allow the flavours will mingle. When ready to serve, remove from the fridge and season with salt.

03
To Serve

Serve pork steaks with the avocado salsa and twice-cooked baby potatoes.

04
Tips

Cook pork steaks that are at room temperature so you can time cooking accurately.

Rub the meat with the oil rather than adding oil to the hot grill or frying pan. The oil will just make added smoke.

Twice-cooked potatoes - boil baby new potatoes until just tender. When cool enough to handle, slice into thick slices and cook in a large frying pan until golden. Cook in the pan juices after cooking the pork steaks with a little added butter for great flavour.

You can buy roasted peppers in a jar in the supermarket if you are short on time.

05