Bill Granger’s pork steaks and nut salsa Recipe

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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.

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Top Tip

Bill's tip: 'I like to make the cashew salsa before cooking the steaks, to give the flavours time to meld and soften.'