Barbecued Pork Scotch Fillet Steaks
Introduction
Juicy and tender – that’s if you don’t overcook pork. Failing a barbecue, use a grill pan to cook the steaks.
Serves: 4
Ingredients
Small bunch fresh sage
1 tsp crushed coriander seeds
½ tsp fennel seeds
Thick peeled strips of rind from half a lemon
1½ Tbsp olive oil
4 pork scotch fillet steaks, about 600g (1 lb 3 oz) in total
Flaky sea salt
Method
1 Combine all the ingredients except the pork steaks in a shallow dish and mix well. Add the steaks and turn them over two or three times until coated with the marinade. Cover and let stand at room temperature for 10-15 minutes before cooking or refrigerate for 3-4 hours; bring to room temperature before cooking.
2 Preheat a barbecue grill on High. Turn the steaks in the marinade to coat them in the oil marinade, then cook them quickly, for 1½-2 minutes a side, until lightly charred and juicy and pink inside; overcooking will make them tough. As the steaks cook, move the lemon rind and sage leaves around to prevent burning.
3 Dish steaks onto a plate, scatter with lemon rind and sage leaves and season with flaky salt. Serve hot.
