- Dish Type Pan Fry
- Occasion Weeknight Dinner
- Cut Steak
- Serves 4
- Prep Time 5 mins
- Cook Time 15 mins
- 4 Pork steaks
- 1 heaped tsp Fennel seeds
- 1 heaped tsp Sweet smoked paprika
- 1 pinch Salt and pepper
- 2 tbsp Olive oil
- 1 Grilled corn cob
- 1/4 Red onion, diced
- 3 Spring onions, finely sliced
- 1 Large ripe tomato, diced
- 1 clove Garlic, minced
- 1 x 400g tin Black beans
- 1 Ripe avocado, diced
- 1 pinch Cumin seeds
- 1 Fresh red chilli, sliced
- 1 tbsp Extra virgin olive oil
- ½ cup Chipotle aioli
- 2 Limes
- 8 Tortillas
- ½ bunch fresh coriander
For the salsa grill corn cob and cool.
Chop onions and tomato and add to a bowl with minced garlic.
Drain and rinse beans and add to the bowl.
Dice avocado into chunks and add it to the tomato and onion mix with cumin seeds, chilli and oil.
Slice corn off the cob and add the bowl.
Squeeze with lime juice and gently toss.
Preheat frying pan over medium-high heat.
Rub pork with fennel, paprika and salt and pepper.
Heat tablespoon of olive oil in pan and cook pork steaks for 3-4 mins each side.
Slice pork into 1cm strips.
Serve tortillas with chipotle aioli, sliced pork and salsa.
Garnish with coriander.