Grilled Pork Spider Steak with Mustard Sauce, Red Lentils
This dish features a succulent grilled pork spider steak, known for its marbling and tenderness. The steak is seasoned and grilled to perfection, resulting in a juicy and flavorful cut of meat. Accompanying the steak is a tangy mustard sauce, which adds a sharp, creamy contrast to the rich pork.The meal is completed with a side of red lentils, cooked until tender and seasoned with herbs and spices. The red lentils provide a hearty, nutritious base that complements the grilled pork and mustard sauce, creating a well-balanced and satisfying dish.
Ingredients
- 21.2 oz Pork spider steak
- 2 Leek whites
- 4 Sprigs of tarragon
- 6.8 fl oz Heavy cream
- 1.1 oz Salted butter
- 5.6 oz Red lentils
- 6 tbsp Grape seed oil
- 1 heaping tbsp Whole grain mustard
- Salt
- Freshly ground pepper
Instructions
- Peel the leek whites and cut them in half lengthwise. Slice them. Boil them with the lentils in a pot of water for 20 minutes.
- Season the pork spider steak and grill it in a pan on both sides. Finish cooking by lowering the heat and covering the pan. Remove the meat and deglaze the pan with mustard. Stir, then pour in the cream and bring to a boil. Reduce for 5 minutes.
- Strip and chop the tarragon. Add half of it to the sauce. Drain the lentils and leeks, and return them to the pot with the butter. Mix well.
- Slice the pork into strips and place them on 4 plates. Pour the sauce over the meat and serve with the lentils and leeks. Sprinkle with fresh tarragon and serve with the remaining sauce on the side.
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Notes
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