4 thick cut pork scotch steaks
2 tblsp olive oil
1 lemon, juiced and zested
1 tblsp fennel seeds
Salt and pepper
2 bunches baby beetroots, cooked and peeled
2 blood oranges, segmented
10 yellow cherry tomatoes, sliced
Lemon pressed oil
- Tie each pork scotch steak with kitchen string to maintain a circular shape. Season with salt and pepper.
- Place the steaks into a non metallic bowl and pour over the combined olive oil, lemon juice, zest and fennel seeds.
- Heat a griddle pan over a medium heat and cook steaks for 5 minutes each side, or until cooked medium. If you like them well done, pop them onto a baking tray and finish in a 150°C pre-heated oven for 10 minutes.
- Serve pork steaks on individual serving plates with a small salad of baby beetroots, blood orange segments and halved tomatoes. Drizzle with lemon pressed olive oil. Finally, garnish plate with micro herbs and the steak with lemon zest.
Notes: fennel seeds may be replaced with fresh oregano leaves for a delicious difference.