Pork neck steak and charred corn & avocado with butter vinegar dressing


Packed with bright colours and flavours, this #JustDelicious salad can be thrown together in no time!  


1 pack Fresh Eskort Pork Neck Steaks 

45ml (3T) olive oil 

salt and freshly ground pepper

45ml (3T) Eskort Braai Spice/BBQ Spice 

500ml (2c) frozen corn kernels30ml (2T) olive oil

60ml (¼c) white wine vinegar 

60ml (¼c) butter

2 ripe avocados, halved lengthwise and sliced 

2 handfuls micro leaves 



  • Drizzle olive oil over the steaks and season with the salt, pepper and spice. 
  • In a frying pan over high heat, fry the steaks for 5 minutes on each side until golden brown.
  • Remove the steaks from the heat, rest for 10 minutes in the pan then slice into thin strips. 
  • Season the corn with salt and pepper and fry until charred in a pan over high heat. Remove from the heat.
  • Add the vinegar, butter and salt to a saucepan over moderate heat. Allow the butter to melt, stir and remove from the heat. 
  • Plate a portion of steak strips and serve topped with corn, avocado slices and micro leaves, and a drizzle of the butter vinegar dressing

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