BEST PORK STEAK RECIPES RECIPES

PORK STEAK RECIPES | BBC GOOD FOOD

Pork steak recipes | BBC Good Food image

Tasty pork steaks are cheap, cheerful and easy to cook with. Serve them braised in a fruity sauce, spiced, barbecued, breadcrumbed or griddled.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

PORK LOIN STEAK RECIPES | BBC GOOD FOOD

Pork loin steak recipes | BBC Good Food image

Cook pork loin steaks for a quick midweek meal. These lean and tender cuts of meat are delicious pan-fried and served with mash, baked in a one-pot or glazed and barbecued.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "best pork steak recipes recipes"

28 BEST LEFTOVER PORK RECIPES – THE KITCHEN COMMUNITY

Maybe you're asking yourself right now, "what to do with leftover pork loin?" or "What to do with leftover pork tenderloin?" Often, when we cook large cuts of pork, we find ourselves asking those kinds of questions. Thankfully, there's an entire universe of delicious leftover pork recipes for dishes like leftover pork loin, leftover tenderloin,
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12 BEST CHUCK STEAK RECIPES – THE KITCHEN COMMUNITY

When you have a big piece of chuck steak, you need to make sure you have the right recipe to cook it. Instead of having a tender and moist chuck steak, you could end up with one that is rough and dry. Chuck steak recipes can be hard to find searching online, but we've gone
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BEST CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES

I always think that turkey's not just for Christmas – in fact, done right, it rocks for Sunday roast
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving

1. Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
2. Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, roughly chop the apricots and stir them in.
3. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
4. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This will give your turkey thighs a fantastic flavour and will keep them moist while they cook.
5. Peel the remaining onions and chop in half, and peel and thickly slice the carrots.
6. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes!
7. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity.
8. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
9. Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4 and roast for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.
10. Carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
11. When the resting time's nearly up, skim off the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.
12. Carve your turkey, serve with the gravy and dig in!

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BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES

Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving

1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

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BEST CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES

1. Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
2. Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, roughly chop the apricots and stir them in.
3. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
4. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This will give your turkey thighs a fantastic flavour and will keep them moist while they cook.
5. Peel the remaining onions and chop in half, and peel and thickly slice the carrots.
6. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes!
7. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity.
8. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
9. Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4 and roast for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.
10. Carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
11. When the resting time's nearly up, skim off the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.
12. Carve your turkey, serve with the gravy and dig in!

See details

BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES

1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

See details

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Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that ...
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OUR BEST SCHNITZEL RECIPES WITH PORK, CHICKEN, VEAL, AND ...

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Jun 09, 2021 · It uses a simple and delicious homemade spice rub and employs that “start high, finish low” technique that is so perfect for round steak recipes. Enjoy! Conclusion. Round steak recipes …
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AIR FRYER PORK STEAK RECIPES

Air Fryer Pork Steak Recipes best www.tfrecipes.com. Preheat air fryer to 400 degrees for 5 minutes. Rinse pork chops with cool water and pat dry completely with a paper towel. In a small bowl, mix together all the dry ingredients. Coat the pork …
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THE 35 BEST GROUND PORK RECIPES - GYPSYPLATE

Jul 12, 2021 · From regular meatballs, chilis and stir fries, to new ground pork ideas like lasagna soup and ground pork burgers, to pizzas and sloppy joes. You can cook so may new meals for your loved ones. Go through all these recipes and grab those ground pork …
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Aug 03, 2021 · The air fryer makes crispy pork chops in just minutes without all of the oil and fat of pan-frying. While your main dish cooks in the air fryer, your stove and oven will be freed up for making side dishes. A healthier option than most pork chop recipes…
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THE 31 BEST EVER STEAK RECIPES

Jul 08, 2020 · The Spruce / Kristina Vanni. When you're craving carne asada but don't have a grill, never fear. Instant Pot is here. Of all the things to cook in an Instant Pot, beef is one of the best …
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SLOW COOKER DR. PEPPER PULLED PORK | DINNER | THE BEST ...

Oct 02, 2021 · Slow cooker pulled pork is perfect for Sunday dinners, weekend get-togethers, and tailgating parties.With only 10 minutes of prep time, the results are tender, juicy, and delicious. Using Dr. Pepper to make pulled pork in the slow cooker acts as a tenderizer, keeping the pork …
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Jun 16, 2021 · Leftover steak refrigerates well for 3-4 days in an airtight container. So you can plan and cook so many different delicious meals. How to reheat Leftover Steak? There are several methods to reheat the leftover steak, but reheating it in the oven seems like it gives the best …
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100+ BEST CHRISTMAS RECIPES | HOLIDAY RECIPES: MENUS ...

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Sep 02, 2021 · While Ree Drummond's family eats a lot of steak dinners and meals featuring ground beef (they are cattle ranchers, after all!), Ree also loves to cook another protein: pork.The …
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HOW TO COOK A THICK CUT PORK CHOP ... - THE BEST KETO RECIPES

Marinade the pork chops in 1/3 cup steak marinade and 1 tablespoon olive oil. Allow the chops to marinade at least one hour, up to 24 hours. When ready to cook preheat the oven to 400 degrees F. …
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10 BEST LEFTOVER PULLED PORK RECIPES (WITH PICTURES)

Dec 27, 2021 · Season the pork with salt and pepper and slather the rub ingredients. Put the pork in a slow cooker and add garlic, onion and jalapeno on top, and then sprinkle them with orange juice. Cook for 7 hours on high heat or 10 hours on low setting. Remove the pork …
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