Grilled pork steak salad with tomatoes

Step 1/5

• 400 g pork neck steaks
• chili flakes
• salt
• ½ tsp pepper

• grill

Prepare your grill for high heat. Generously season the steaks all over with salt and pepper and sprinkle with chilli flakes on both sides. Set aside and let marinate while you prepare the salad.

Step 2/5

• 1 heads romaine hearts
• 250 g cherry tomatoes
• 15 g parsley
• ½ red onion
• ½ tbsp Dijon mustard
• ½ honey
• 1½ tbsp olive oil
• 1½ tbsp red wine vinegar
• ½ tsp pepper
• salt

• platter (large)
• cutting board
• knife
• bowl (large)
• bowl (small)
• whisk

Separate the salad into leaves and place them onto a large serving platter. Halve cherry tomatoes and transfer to a large bowl. Roughly chop parsley and add to the bowl. Finely slice red onion and add to the same bowl. For the dressing, add mustard and honey to a small bowl. Slowly whisk in half of the olive oil to emulsify, then whisk in vinegar. Add coarsely cracked pepper and season with salt. Set aside.

Step 3/5

• 1½ tbsp olive oil

• tongs

Once the grill is hot, coat the marinated steaks with the remaining olive oil. Place the steaks on the grill. Be careful - as the pork cooks the fat will render, which might cause some flare ups. Frequently move the steaks to avoid burning. After approx. 4 min. grilling, flip the steaks and grill for another approx. 3 min., until both sides have taken on a nice color. Transfer onto a cutting board and let rest for approx. 5 min.

Step 4/5

Toss half of the dressing with the tomatoes and onion mix, add to the platter on top of the lettuce.

Step 5/5

• chili flakes
• salt
• pepper
• Kitchen Stories Meat Lover seasoning (optional)

• Meat Lover seasoning

Cut the steaks into thin slices and add to the serving platter. Drizzle the remaining dressing over and finish with salt, pepper, a pinch of chili flakes, and our MEAT LOVER seasoning if liking. Garnish with lemon wedges.

Enjoy your meal!