- Dish Type Pan Fry
- Occasion Weeknight Dinner
- Cut Steak
- Serves 4
- Prep Time 5 mins
- Cook Time 15 mins
Ingredients
- 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
Directions
Step 1/12
For the salsa grill corn cob and cool.
Step 2/12
Chop onions and tomato and add to a bowl with minced garlic.
Step 3/12
Drain and rinse beans and add to the bowl.
Step 4/12
Dice avocado into chunks and add it to the tomato and onion mix with cumin seeds, chilli and oil.
Step 5/12
Slice corn off the cob and add the bowl.
Step 6/12
Squeeze with lime juice and gently toss.
Step 7/12
Preheat frying pan over medium-high heat.
Step 8/12
Rub pork with fennel, paprika and salt and pepper.
Step 9/12
Heat tablespoon of olive oil in pan and cook pork steaks for 3-4 mins each side.
Step 10/12
Slice pork into 1cm strips.
Step 11/12
Serve tortillas with chipotle aioli, sliced pork and salsa.
Step 12/12
Garnish with coriander.