John Myers
Pork Steak with Potato Wedges
The perfect pork steak with potato wedges recipe with a picture and simple step-by-step instructions.
- 600 g Waxy potatoes
- 280 g Pork Salmon Steak (2 pieces)
- 40 g Butter
- 1 bunch Chives
- Fresh tarragon
- French fries seasoning
- Red wine vinegar
- Mustard grainy
- Honey
- 1 piece Romaine lettuce hearts
- 2 piece Tomatoes
- Oil, olive oil
- Salt pepper
- First wash and clean the vegetables and herbs. And preheat the oven to 200 ° C.
- Cut the clean, dry, unpeeled potatoes into wedges about 1cm wide. Place in a bowl, mix with about 2 tablespoons of olive oil and chips. Then spread the potatoes on a baking sheet lined with baking paper and bake in the oven for 25 minutes until golden brown. From time to time to turn.
- Now prepare a herb butter. To do this, cut the chives into rolls. Pluck the tarragon leaves and chop finely. Mix the herbs and softened butter, salt and pepper in a bowl. Put the butter in a cool place.
- Season the pork steaks with salt and pepper and heat them in a pan with a little oil. Sauté on both sides for about 5 minutes until they are light pink. Take the pan off the heat and let the steaks rest a little, keep warm.
- In the meantime, mix vinegar with 1 teaspoon of grainy mustard, honey and 2 tablespoons of olive oil, salt and pepper in a large bowl.
- For the salad, pluck the lettuce leaves and cut into strips. Remove the tomatoes from the stalk and cut into cubes. Add to the dressing with the salad and mix everything together. Let it steep until serving.
- Arrange the finished potato wedges and the salad on the plates, add the steaks. Cut the herb butter into slices and place on the still hot steaks and serve.
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