Pork steaks with cashew nut salsa, made with cucumber, lime, coriander and chilli, work well in this Bill Granger recipe.
- 4 x 200g pork loin steaks
- Extravirgin olive oil, to brush
- Sea salt
- Freshly ground black pepper
- For the cashew nut salsa
- 1 large cucumber
- 60ml lime juice
- 1tbsp fish sauce
- 1tsp sugar
- 2 coriander roots, finely chopped
- 65g roasted unsalted cashews, chopped
- Small handful coriander leaves, chopped
- 1 red chilli, finely chopped
- To serve
- Blanched asparagus
- Iceberg lettuce
For the salsa, halve, peel, deseed and finely dice the cucumber. Place in a bowl with all the other ingredients and toss to mix. Set aside.
Heat a griddle or heavy-based frying pan over a high heat. Brush the pork steaks with olive oil and season well. Cook them for 3-4 mins on each side, depending on thickness, until cooked through.
Serve the pork steaks with the asparagus, lettuce and cashew nut salsa.
Top tip for making Bill Granger’s pork steaks and nut salsa
Bill's tip: 'I like to make the cashew salsa before cooking the steaks, to give the flavours time to meld and soften.'