Lemon and fennel pork scotch steak

Name: Lemon and fennel pork scotch steak
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 thick cut Pork scotch steaks; Kitchen string; 2 tablespoon Olive oil; 1 Lemon juiced and zested; 1 tablespoon Fennel seeds; Salt and pepper; 2 bunch Baby beetroots cooked and peeled; 2 Blood oranges segmented; 10 Yellow cherry tomatoes sliced; Lemon pressed oil; Micro herbs; Lemon zest

Course: Main Course
Seasons: Autumn, Spring, Summer, Winter

Preparation: 5 min
Cooking: 30 min
Ready in: 35 min

For: 4 serving

Ingredients

4 thick cut Pork scotch steaks
Kitchen string
2 tablespoon Olive oil
1 Lemon (juiced and zested)
1 tablespoon Fennel seeds
Salt and pepper

Salad

2 bunch Baby beetroots (cooked and peeled)
2 Blood oranges (segmented)
10 Yellow cherry tomatoes (sliced)

To serve

Instructions

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 preheated 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.

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