Grilled Pork Scotch Steak with Glazed Peppers and Polenta

Name: Grilled Pork Scotch Steak with Glazed Peppers and Polenta
Total time: 75 min
Yield: 4 servings
Ingredients: 1100 g pork scotch steaks; 1 ea yellow capsicum; 2 ea red bullhorn peppers; 1 ea green bullhorn pepper; 150 g red onion; 30 g garlic; 80 ml olive oil; 45 ml balsamic vinegar; 16 g brown sugar; 1 l chicken stock; 160 g polenta; 200 g unsalted butter; 5 g fresh sage; 40 g fresh basil leaves

Recipe from Andy Cooks · original post

Juicy grilled pork scotch steaks over brown-butter polenta with jammy balsamic-glazed peppers and basil.

Serves 4 75 minKid-friendly

PorkBbq

Ingredients

pork scotch steaks — 4 steaks 2-3 cm thick1100 g
yellow capsicum1 ea
red bullhorn peppers2 ea
green bullhorn pepper1 ea
red onion — 1 onion150 g
garlic — 6 cloves30 g
olive oil80 ml
balsamic vinegar45 ml
brown sugar — 1 tbsp16 g
chicken stock1 l
polenta160 g
unsalted butter200 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Dairy-free
- 100 ml Extra virgin olive oil instead of unsalted butter
Instead of browning butter, warm the oil gently with the sage for 2 to 3 minutes until the leaves crisp; stir three quarters into the polenta and drizzle the rest over to serve.

Swaps are suggestions — check labels if you are cooking for an allergy.

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pork scotch steaks · 1.1 kg
yellow capsicum · 1 item
red bullhorn peppers · 2 items
green bullhorn pepper · 1 item
red onion · 150 g
garlic · 30 g
olive oil · 80 ml
balsamic vinegar · 45 ml
brown sugar · 16 g
chicken stock · 1 L
polenta · 160 g
unsalted butter · 200 g
fresh sage · 5 g
fresh basil leaves · 40 g

Method

Preheat a charcoal or gas BBQ.
Deseed and thinly slice the capsicum and peppers. Peel and finely slice the onion and garlic.
Glazed peppers: heat 2 tbsp olive oil in a medium pot over medium-high heat. Sweat the onion for 2 mins.
Add the capsicum and peppers and sweat 8 mins. Add the garlic, balsamic and sugar.
Reduce to low and cook 10-15 mins, until the moisture has gone and the peppers are jammy. Cover and set aside.
Polenta: bring the stock to a simmer in a medium saucepan over medium heat. Add the polenta gradually, stirring. Cook 3-4 mins, reduce to low, cover loosely and stir every 5-10 mins.
Cook 40-45 mins in total, until soft. Cover and set aside.
Melt the butter in a medium saucepan over medium heat. Once it foams and smells nutty, or reaches 180°C, turn off the heat. Add the sage. Pour 3/4 of the butter into the polenta and stir until emulsified. Reserve the rest. Cover.
Pork: coat the pork in 2 tbsp olive oil and season both sides with salt.
On charcoal, wait for smouldering embers. On gas, let the grill come to temperature. Grill the pork for 8 mins, flip, then 2 mins more, or until it reaches 58°C in the centre. Rest on a wire rack for 5-6 mins (to come up to 63°C).
Taste the peppers and polenta and adjust the seasoning, reheating if needed. Fold the basil through the peppers. Slice the pork on a 45° angle. Serve over the polenta with the peppers and reserved brown butter.