PORK STEAK WITH THYME AND BALSAMIC GLAZE
It’s easy to get lost in the moment of cutting into a juicy steak. At home all steak etiquette goes out the window in the anticipation of that first tender bite. On the other hand if you’re anything like my son you by-pass the fork and knife all together and pick it up with your hands! He calls this eating style ‘the caveman’ LOL. I guess at the tender age of 6, he is best at judging a good steak considering he eats no pasta or rice. His tastebuds naturally prefer a wholesome paleo diet (though he does love his organic bread rolls) so I am cooking protein every night of the week (honestly it is so stressful to come up with a different protein meal every night!!!). This is one of his favourites (actually he said it was in his top 100 favourites, hahahaha) Pork Forequarter Steak with Thyme and Balsamic Glaze. Ever so simple and cooked in 8 minutes. Honestly, there is no need to go to a restaurant for a juicy steak. In fact I am usually disappointed with most steaks I have ordered and so I prefer to cook it at home. Serve it with a side salad, some steamed rice or quinoa and it’s a perfect meal. Enjoy x
4 pork forequarter steaks
1 tsp dried oregano
1 tsp dried thyme leaves
1 tbs fresh thyme leaves
2 tsp balsamic glaze
Juice of 1/2 lemon
Season the steaks with the sea salt, pepper, dried oregano and dried thyme.
Spoon glaze over both sides of the steak and using your fingers rub into steak. Allow to sit at room temperature for 10 minutes.
Heat skillet or pan on high for a few minutes. Add steak and immediately reduce heat to medium. Cook for 5 minutes on one side, then turn over and cook a further 3 minutes on the second side.
Take off heat. Place onto plate or board and allow to sit for 3 minutes. Sprinkle fresh thyme leaves and squeeze lemon all over steaks.