Pork Steaks with Minted Beetroot and Potatoes

INGREDIENTS

• 600g Pork Steak
• 900g Potato
• 400g Beetroot
• 4 tbsp Mint Sauce
• 40g Butter Spread
• 4 tsp Cooking Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Preheat the oven to 220°C, or 200°C fan. Scrub 900g of potato (cut into even wedges), toss with 2 tsp of cooking oil and a pinch of the listed salt, then spread on a baking tray. Roast for 30 minutes, turning once, until golden and tender.

   ⏱ 30 min

2. 2

   While the potatoes roast, cut 400g of beetroot (diced) into a small saucepan with 2 tablespoons of water. Warm gently for 5 minutes, stirring occasionally, until heated through. Remove from the heat and stir in 4 tbsp of mint sauce and 20g of butter spread.

   ⏱ 5 min

3. 3

   Pat 600g of pork steak dry and season with 0.5 tsp of salt and 0.5 tsp of black pepper. Heat a frying pan over medium-high heat, add 2 tsp of cooking oil, then pan-fry the pork steak for 6 to 8 minutes per side, depending on thickness, until browned throughout with no pink remaining and clear juices. Use a clean plate for the cooked pork.

   ⏱ 6 min

4. 4

   Transfer the pork to a clean plate and rest for 3 minutes. Serve with the minted beetroot and roasted potatoes, spooning over 20g of butter spread on the hot potatoes if desired.

   ⏱ 3 min