Chimichurri Pork Steak
A home-restaurant steak of pork shoulder grilled crisp on the outside and juicy inside, served with a refreshing Argentine-style chimichurri sauce. Finished with baby leaf salad and pomegranate for a stunning plate.
Ingredients
Ingredients
- pork collar1 piece
- sea salta pinch
- black peppera pinch
- olive oil (for marinating)1/2 tbsp
- olive oil (for searing)2 tbsp
- chimichurri sauce4 tbsp
- baby salad greens1 handful
- pomegranate seeds3 tbsp
- egg1
- cheddar cheese1 slice
Salad Dressing
- mayonnaise2 tbsp
- lemon juice1 tbsp
- sugar1 tsp
- wholegrain mustard1 tsp
Directions
- 1
Prepare the pork collar (neck) steak.
- 2
Score the pork collar, season with sea salt and pepper, brush with 1/2 tablespoon of olive oil, and let it marinate for 30–40 minutes. When ready to cook, don't take it straight from the fridge—let it sit at room temperature for 20–30 minutes beforehand.
- 3
Soak the baby greens in cold water for 5–10 minutes, then drain to keep them crisp and fresh.
- 4
Split the pomegranate under water, remove just the seeds (arils), and drain them in a sieve.
- 5
Mix 2 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of sugar, and 1 teaspoon of whole-grain mustard until well combined to make the salad dressing.
- 6
Fry one egg.
- 7
Add 2 tablespoons of olive oil to the pan and sear the pork collar over high heat to seal in the juices, then lower the heat to cook it through. Grill for about 6 minutes total, flipping it occasionally.
- 8
Cover with a lid for a moment to cook the meat all the way through.
- 9
Warm the chimichurri sauce slightly in the microwave so it doesn't cool down the meat when drizzled over it.
- 10
Wrap the grilled pork collar in aluminum foil and let it rest for 5 minutes, then plate it and serve with chimichurri sauce, cheddar cheese, and the baby green salad to finish.
Tips
Let the meat sit at room temperature for a while before cooking so it turns out crisp outside and juicy inside. After grilling, wrap it in foil and rest for 5 minutes so the juices spread evenly. Warm the chimichurri sauce slightly before drizzling so the meat doesn't cool down.