Pork steaks in calvados

Steaks griddled in masa harina, ready to rest

[[Image:Pork marinading in calvados.jpg|thumb|300px|right|Marinating in calvados

While on holiday in France recently we discovered what a marvellous marinade calvados (apple brandy) was for pork steaks, so once home we tried a sort of tex-mex version to accompany the French haricot beans cooked in duck fat - very Basque!

THe meal was fantastic but the presentation could have been improved with a little green, maybe a sweet pepper?

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 x 160g boneless pork steaks
• 50 ml (or so) of calvados
• 2 tablespoons tex-mex rub
• 1 tablespoon olive oil
• 6 tablespoon masa harina - fine or coarse yellow cornmeal works almost as well for this

Mise en place

• Tenderise the meat with a meat tenderiser tool if you have one
• Place the steaks in a Lock and Lock box together with the calvados and the tex-mex rub
• Leave to marinade in the fridge for an hour or more if possible
• Preheat the grill or griddle pan - I used a Breville electric grill

Method

1. Drain the pork steaks and discard the marinade - it could be used for making a sauce but I didn't need gray this time
2. Add the masa harina to a large place and press the steaks into the flour to coat
3. Oil the grill with a little olive oil and griddle for about 8 minutes - turning once if not using a double-sided griddle
4. Leave to rest for 5 minutes
5. Serve

Serving suggestions

We had this with Basque haricot beans in duck fat - very healthy!