PaleoAce » Recipes » Main Courses & Side Dishes » Recipe
Pork Steak with Kale, 'Chips' and Pesto Dip
Ingredients (serves 2):
For the steaks:
- 2 large pork steaks
- Mint
- Garlic
- Black pepper
- Chilli
For the chips:
- Sweet potato cut to chip shape and size
- Parsnip cut to chip shape and size
- Carrots cut to chip shape and size
- Beet root quartered
- Salt and pepper to taste
- Olive oil
For the pesto dip:
- 100gr of rocket
- 2 cloves of garlic
- Salt and pepper to taste
- Handful of pine nuts
- 3 tablespoons of olive oil
How To Make It:
Warm the oven to 180 C. Whilst the oven is warming cover the pork with the herbs and seasoning and place in a covered casserole dish. Place in the oven and cook for 35-40 minutes. Place the sweet potato, parsnip, carrot and beet root in a baking tray. Drizzle with some olive oil and season with salt and pepper to taste. Bake for 20-25 minutes at 180 C. While the steaks and chips are in the oven place all the pesto ingredients in the food processor and whizz until all the ingredients are combined and form a smooth puree-like consistency. Serve in a dip dish.
Serving Suggestions:
Serve the steaks on a bed of steamed kale with a dash of lime accompanied with the chips and pesto.