Instructions

1. Tie each pork scotch steak with kitchen string to maintain a circular shape. Season with salt and pepper.
2. Place the steaks into a non metallic bowl and pour over the combined olive oil, lemon juice, zest and fennel seeds.
3. 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.
4. 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.