Name: Pork Shoulder Steaks with Chimichurri Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (20 g) flat-leaf parsley leaves and stems, finely chopped; 1 shallot, finely chopped; 1/4 cup (60 ml) olive oil; 4 tsp (20 ml) red wine vinegar; 1 small garlic clove, finely chopped; 1 tbsp thyme leaves; 1/4 tsp red pepper flakes; 1/4 tsp salt; 1 1/2 lb (675 g) pork shoulder roast; 1/2 tsp salt; 1/2 tsp ground black pepper; 2 tbsp (30 ml) olive oil; 2 Boston lettuce hearts, halved; 2 small tomatoes, sliced; 2 Lebanese cucumbers, cut into thin wedges

Preparation

Chimuchurri Sauce
- In a bowl, combine all of the ingredients. Set aside.
Pork
- On a work surface, cut the meat against the grain into four 1-inch (2.5 cm) thick steaks. Rub the meat with the salt and the pepper.
- In a large skillet, preferably cast iron, over medium-high heat, cook the steaks in the oil for 4 to 5 minutes on each side until just pink at the centre or until your desired doneness is reached. Transfer to a plate and let rest for 5 minutes.
Salad
- Divide the vegetables among four plates. Drizzle with oil and lightly salt. Serve with the pork steaks and chimichurri sauce.

Pork Shoulder Steaks with Chimichurri Sauce

Categories

Ingredients

Chimuchurri Sauce

Pork

Salad

Preparation

Chimuchurri Sauce

Pork

Salad

Personal Note