This delicious grilled pork steak dish is a cracker to have up your sleeve! You will grill your pork to perfection every time following my simple tips below and serve it with a fresh, flavoursome and really easy celeriac remoulade too - I can't think of a better weekend around the table meal with family/friends!
sponsored by Mount Rozier Wines, South Africa
Easy Celeriac Remoulade
Aside from cooking your grilled pork steak to perfection you want/need something to accompany that's healthy, easy to make and packed full of flavour too. Bring on the celeriac remoulade!
What is Celeriac?
Celeriac is simply the root of the celery plant. It ain't the prettiest to look at but it's a cracking root vegetable to use in stews, soups,as chips, mashed or in this delicious celeriac remoulade recipe.
It has a mild celery taste with a little nuttiness to it too. It's one of the unsung heroes of the veggie world!
What Is Remoulade?
Remoulade is a sauce that originated in France. Its base is mayonnaise and you then find things like capers, anchovies, herbs, pickles and sometimes even curry powder in it. It's great as a dip for vegetables/meat or as a sauce too, in this case, toss celeriac in!
My Celeriac Remoulade
Super simple to make, can be made in advance and actually tastes better the longer you let it sit so this one is great for dinner parties!!
- Cut the celeriac into matchstick-sized pieces. It'll turn brown quickly from oxidization so have a bowl of cold water and lemon juice to soak them in while you cut the rest
- Make the remoulade by combining chopped parsley & cornichons with mayonnaise, mustard (dijon or wholegrain), salt, lemon juice and pepper
- Pat the celeriac dry and toss in the remoulade. Cover in clingfilm and allow it to hang out in the fridge for minimum 30mins but 1-2 hours is best
How To Grill Pork Perfectly
Who remembers growing up eating dry AF pork steaks/chops? Taken straight from the fridge, a TINY amount of salt was put on them and then shoved under the grill/broiler for 10 minutes too long while some veg was boiled to the point of no return.......
Well, luckily those days are past (for most of us), so follow my simple steps below and you will nail your grilled pork steak every time
TOP TIP: INVEST IN A DIGITAL THERMOMETER
Bring Your Meat To Temperature
Simply, take your meat from the fridge 20-30 minutes prior to cooking (unless it's the middle of summer in QLD and it's 40c). What this does is brings the meat to room temperature meaning it will cook quicker and more evenly.
Follow this step for every meat you cook and you will definitely perform better 😉
Cooking Your Pork Steak
Sounds easy - just cook it! Decide on what you are using. Are you searing it, grilling it, roasting or BBQ'ing? Whatever method you use heat the pan/oven/grill first.
Season your pork generously with salt or your favourite rub and set up a plate or tray with a wire rack (more on this later). Once your grill or pan is hot enough then either add some oil to the pan or if using a BBQ then oil the meat first. That'll stop it from sticking.
Next, leave the meat alone. You may be tempted to have a sneak peak or to constantly flip but you need to let the meat get a good sear or grill mark to it first. My doing this you not only add colour and flavour but also reduce the chance of it sticking to the pan!
The hard part is knowing how long for! This is where a thermometer comes in handy but generally, a pork steak will take about 2-3 minutes per side in a hot pan. Your internal temperature should be about 56c
Resting Your Grilled Pork
Now for that wire rack and tray. The resting is just as important as the other steps if not more. Cooking your meat to perfection is a skill but resting it is where knowledge comes into play.
By resting your meat you are allowing the juices to redistribute which means when you cut into it you won't lose any of the moisture you spent so much time aiming for! Allow your meat to rest for 2-3 minutes while you get the rest of the food sorted and then serve the grilled pork steak
Why the wire rack? Because this allows the air to circulate around the meat. If you place it on a plate the heat of the meat will continue to cook it as it has nowhere to go!
Pork & Pinot is a match made in heaven. But, grilled pork steak and pinot are well, better! The grilled taste you get on the pork just works well with the earthy tones you get from a good pinot noir.
This week, we have matched the grilled pork steak and celeriac remoulade with another cracker from Mount Rozier Wines.
Their House Martin Pinot Noir is made in an early-drinking style. It's delicious and ripe with cherries and strawberries being the main fruit characteristics. It only sees a few months in oak meaning there is just the faintest of woody notes coming through and a really smooth finish to it.
Alternative Pork Recipes
Inspired to grill pork steaks, makes some pork tacos or a delicious cut of pork tenderloin? Then check out these recipes of mine below for the perfect inspiration!!
Happy Cooking & Happy Eating Friends!!
- 4 pork chops mine were bone in and 300/350g each
- 2 tbsp olive oil
- 600 g celeriac
- ½ cup parsley
- 3 tbsp lemon juice
- 8 cornichons
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- Chef Knives
- Chopping board
- measuring/weighing utensils
- mixing bowl
- grill pan
- Peel the celeriac and julienne it - do this by slicing it thinly and then into matchsticks
- Place the cut celeriac into a bowl of cold water with 1 tbsp lemon juice
- Chop the parsley and cornichons finely and mix together with remaining ingredients
- Drain & dry the celeriac and then toss it in the dressing.
- Cover and leave in the fridge for 1-2 hours
- Remove the pork at least 10 minutes from fridge prior to cooking
- Drizzle with oil and season with salt/pepper
- Grill for 2-3 minutes per side or until internal temperature is 56-60c
- Allow to rest for 2-3 minutes before serving
- the remoulade will work with any cut of pork or even with chicken, beef or fish so it’s super versatile
- you can eat it immediately, but it defo improves with age – 1 or 2 hours in the fridge
- always rest your meat on a wire rack to allow air to circulate and gently cover with foil
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