Pork steaks with basil sauce cherry tomato salad and lupin beans

“Receita Vatel by Chef Justa Nobre”

Ingredients (4 people) – for the pork steaks:

800 g pork steaks;
as desired vatel’s sea salt special grills and barbecue;
trickle of olive oil;
2 minced garlic cloves;
1 bay leave;
as desired pepper

For the salad:

50 g fresh coriander;
2 l water;
1 soup spoon of baking soda;
600 g cherry tomato

For the sauce:

50 g basil,
1 soup spoon dijon mustard;
1 dl olive oil;
2 soup spoons lemon juice;
1 soup spoon white vinegar;
1 tea spoon baking soda;
200 g lupin beans;
as desired vatel’s fleur de sel;
2 soup spoons olive oil

How to (sauce): blanch the basil in one litre of boiling water with the baking soda. Drain well, place on frozen water and drain again. Place the leaves in a bowl, add the remaining ingredients and mix well.

How to (pork steaks): grill the pork steaks in a grill or frying pan. Place in a tray and drizzle the basil sauce on top. Serve with the tomato and lupin beans salad.

How to (salad): in a bowl add the cherry tomatoes cut in fours, and the peeled lupin beans. Add minced fresh coriander, that you have previously washed. Season with vatel;s fleur de sel and olive oil.

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