Rosemary pork steaks with marinated courgettes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 garlic cloves, finely grated
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 2 tsp rosemary leaves, finely chopped
- 1 tbsp olive oil
- 2 pork steaks, around 200g, trimmed of any additional fat
- 160g frozen broad beans or soya beans
- 1 tsp rapeseed oil
- 220g courgettes, thickly sliced
- 2 spring onions, trimmed and thinly sliced
- 2 handfuls of rocket leaves
Method
- STEP 1
Stir the garlic, lemon zest and juice, rosemary and olive oil together in a medium bowl with some ground black pepper. Use 2 tbsp to coat the pork steaks and set the rest aside.
- STEP 2
Boil the frozen beans following pack instructions. Meanwhile, heat the rapeseed oil in a large non-stick frying pan and fry the courgettes in a single layer until golden. Flip them over with the tip of a knife and cook the other side for a 1-2 mins more until tender. Toss in the remaining marinade.
- STEP 3
Cook the pork steaks in the pan for 3 mins one side and 2 mins on the other until golden and tender. Remove from the pan and set aside to rest.
- STEP 4
Add the drained beans, spring onions and rocket to the courgettes and toss well. Serve with the pork, drizzling over any resting juices from the meat.
