Recipes

Method

1. 1.
   Preheat a gas BBQ with a hood (see tips) on medium-high heat.
2. 2.
   Combine 1/3 cup oil, lemon juice, lemon rind, garlic, chilli flakes (if using), rosemary and olives in a medium foil cooking tray or shallow baking pan. Place the tray directly onto the grill and barbecue, hood down, for 3-4 minutes or until bubbling and slightly reduced. Season with salt and pepper. Move the tray to one side of the BBQ to keep warm. (Note, alternatively, you can do this step in a frying pan on your stove).
3. 3.
   Brush pork with 1 tbsp oil and season with sea salt flakes. Barbecue pork, hood down, for 4 minutes on one side. Turn and barbecue, hood down, for 3 minutes. Then sear the edges of the steaks for just cooked through or cook to your liking (see tips). Transfer pork to a rack over a tray and rest for 3 minutes.
4. 4.
   Serve pork with the warmed olive mixture, barbecued cherry tomatoes and sourdough, rocket leaves and lemon wedges.

General Information

• Using a BBQ with a hood ensures even cooking and air circulation. If preferred, you can use a char-grill pan however the cooking time may need to be slightly increased.


• To sear the edges of the pork, using long-handled tongs hold multiple steaks and press onto the BBQ turning to sear all edges.