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Barbecued pork steaks with cajun fries
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750g Maris Piper potatoes, peeled and cut into 1cm-thick chips
1 tbsp sunflower oil
2 tsp Bart Cajun seasoning
1 tbsp English mustard powder
1 tbsp light brown soft sugar
4 British pork shoulder steaks
1 tbsp natural yogurt
1 tbsp mayonnaise
1⁄2 tsp wholegrain mustard
1 tsp red wine vinegar
220g rainbow salad bowl
1.Preheat the oven to 220oC, gas mark 7. Toss the potatoes with the oil and 1 tsp Cajun seasoning. Spread over a large parchment-lined baking tray, season and roast for 25-30 minutes, turning halfway.
2. Meanwhile, mix the mustard powder, sugar and remaining 1 tsp Cajun seasoning, and rub all over the steaks; set aside.For the salad dressing, mix the yogurt, mayonnaise, mustard and vinegar; season and set aside.
3. Heat a griddle pan or barbecue over a high heat. Griddle the pork steaks for 4-6 minutes on each side or until fully cooked through, the juices run clear and no pink meat remains. Rest for 3-4 minutes, then dress the salad and serve both with the fries alongside.
Typical values per serving:
This recipe was first published in May 2021.