Amazing L.A. Pork Steaks2016-06-27
- Yield : As Many As You Buy
- Servings : As Many As You Buy
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
This was one of the very first dishes I learnt to cook from an Italian chef called Giovanni, while living in California back in the late 80’s.
Serve it with a nice crisp green salad and some sauté potatoes in rosemary & garlic. I love this super easy super quick dish, the grilled pork always reminds me of holidays in the med’.
- Pork Shoulder Steaks
- Fresh Rosemary - Chopped
- Extra Virgin Olive Oil
- Salt & Black Pepper
- Optional - Chopped Garlic
Season the steaks with the salt & pepper, drizzle them with olive oil then sprinkle with the chopped rosemary & garlic.
Place the steaks in a 'Zip' bag and then bash them with a rolling pin to tenderise and flatten them out. This can all be done in advance and the steaks left n the fridge until you're ready to cook. If you do prepare them earlier make sure you take them out of the fridge a good 20 minutes before you want to cook them to allow the meat to come up to 'room temp'.
To cook the steaks - place a griddle pan on the highest heat (no need to oil the pan) When the pan is very hot place the steaks on and cook each side for 3-5 minutes depending on thickness of your steaks...Turn once only & don't over cook! You can obviously do the same on the BBQ too.
Once cooked leave the steaks to 'rest' - This will allow you meat to relax and absorb its juices.