PORK STEAKS - SPANISH REDDENED WITH PEPPERS AND POTATOES

By akselden

Ingredients

• 1 T. smoked Spanish paprika
• 5 cloves garlic, crushed
• Leaves from 3 sprigs fresh thyme, plus another 4 whole sprigs
• 1 T. fresh oregano
• 6 T. olive oil, plus extra for drizzling
• Juice of 1 lemon
• Salt and freshly ground black pepper
• 6 top-quality pork steaks (about 8 oz. each)
• 1 1/2 lb. small, waxy potatoes, halved
• 3 red peppers, halved, seeded and
• cut into broad strips
• 1 T. sherry vinegar
• 1 C. dry white wine
• To garnish
• Flat-leaf parsley, chopped

Details

Servings 6

Preparation

Step 1

To make the marinade, mix together in a dish the paprika, garlic, thyme leaves, oregano, olive oil, lemon juice, salt and pepper. Put the pork into the marinade, making sure the meat is well covered. Cover with freezer film and refrigerate. Leave for 3 to 24 hours.

In a large roasting tin or ovenproof dish, mix the potatoes with the sliced peppers, sherry vinegar, salt and pepper, 4 sprigs of thyme and a drizzle of olive oil (not too much - you just want to moisten the vegetables).

Heat a frying pan or griddle. Over a high heat, quickly brown the pork on both sides - the aim is not to cook the pork through, just to color it well- then put the steaks on top of the vegetables.

Bake in an oven heated to 180°C for 35-40 minutes, or until the pork is cooked through and the potatoes are tender. Pour in the wine halfway through the cooking time.

Place everything on a large, heated platter and scatter with flat-leaf parsley before serving. You can leave the steaks whole or slice them if you prefer.