I treated myself to a new griddle pan and now I’m obsessed with cooking meaty steaks on high heat to get those amazing sear marks. Aside from my new pan, I also remember enjoying a similar meal at a restaurant in New York when I visited a few years ago that I’ve always wanted to try and recreate; I have a strong link to the city of New York and there’s a huge connection between that trip and my music career (all of the ‘On The Run’ EP artwork is based on New York street photography).
Yields: 2 servings
2x garlic cloves; peeled and finely chopped
500ml chicken stock; at boiling point
1cp rice; long grain or basmati
2x pork loin steaks
½ tsp dried basil, parsley, thyme and cayenne pepper
200g finely chopped tomatoes
50g leaf salad of choice
10ml balsamic vinegar
Salt and pepper, olive oil
- Heat a medium pot with a splash of olive oil over a medium heat. Once hot, add the chopped garlic and cook until fragrant - avoid browning.
- Add the rice and the chicken stock to the pot, bring to the boil over a high heat, and then reduce to a medium-low heat and cook, covered, for 12-15 minutes - stirring occasionally.
- Pat the pork steaks dry with paper towels, and then coat evenly with the dried herbs and spices, on both sides. Add a pinch of salt and pepper.
- Heat a pan or griddle to medium-high heat with a splash of oil. Once hot, add the steaks and cook on each side for 4-5 mins - try to get a nice sear on each side for that extra goodness.
- When done, transfer to a clean surface and cover with a towel, leaving them to rest for a couple of minutes.
- Once the rice is done, pour in the finely chopped tomatoes with a pinch of salt and pepper. Give everything a stir and allow the sauce to thicken for a couple of minutes.
- Prepare your salad on the serving plate and dress with balsamic vinegar - add more or less for preference.
- Add the tomato rice to the plate. Slice the pork steaks into strips and lay them atop the rice.
- Serve and enjoy!
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