Marinated Pork Scotch Fillet Steaks Food

CHAR SIU PORK - CHINESE BBQ PORK

Steps:

• Cut pork in half to make two long strips. (Note 5)
• Mix Marinade ingredients in a bowl.
• Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
• Preheat oven to 160C/320F.
• Line a tray with foil and place a rack on top (recommended but not critical).
• Remove pork from the marinade, save Marinade. Place pork on rack.
• Roast for 30 minutes.
• Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
• Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
• Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
• Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
• Serve with rice and steamed Chinese greens. See notes for more uses!

PORK STEAK MARINADE RECIPE

Steps:

• To a jar add soy sauce, honey, olive oil, dried parsley, paprika, fennel seeds, minced garlic, black pepper and a pinch of salt. Place the lid on the jar and close tightly then give it a good shake to combine.
• Transfer four pork steaks to a large mixing bowl then pour the marinade over it, give it a good mix so that all the steak is well coated. Cover the bowl with a plastic wrap (cling film) and marinate in the fridge for at least 30 minutes to 24 hours
• Bring the pork out of the fridge 30 minutes before cooking so it comes to room temperature, this will help it cook evenly.

SCOTCH FILLET STEAK

Steps:

• Heat the oven to 400°F
• Spread both sides of the Scotch fillets with the softened butter, reserving about 1 teaspoon of the butter for later.
• Place the fillets on the rack in the roasting pan.
• Place the uncovered fillets into the hot oven and roast for 20 minutes.
• Meanwhile, saute the onions in the remaining 1 teaspoon of butter in a small saucepan for 2 to 3 minutes.
• Stir the sherry, soy sauce, mustard and pepper into the onions and heat the mixture.
• Pour the onion mixture over the Scotch fillets. Return the fillets to the oven for an additional 20 minutes, basting the fillets with the onion mixture frequently.
• Serve the roasted fillets hot, topped with the onion mixture left in the roasting pan.

MARINATED PORK STEAKS

Steps:

• Trim the excess fat from the pork steaks, and place them in a large shallow container.
• Drain the pineapple (if using fresh, just sub a can of pineapple juice in the marinade), reserving juice or syrup. Set pineapple slices aside.
• Combine pineapple juice/syrup, onion, soy sauce, oil, corn syrup, and ginger in a small saucepan, stirring well. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Pour over the pork steaks. Cover and refrigerate for at least 8 hours, turning steaks occasionally if possible.
• Remove the steaks from the marinade, reserving marinade. Grill steaks over low to medium coals for 35 minutes or until the desired degree of doneness. Turn and baste occasionally with the marinade.
• Grill the pineapple slices over medium coals for 1 minute on each side. Garnish the pork steaks with the pineapple slices.

MARINATED PORK STEAK

Steps:

• I just came across this marinade in the grocery store, in the spice isle, and the flavors caught my eye, so I thought I'd try some.
• I was hooked.
• There are several more flavors available, 6-8 I think, all together.
• The Spicy Caribbean is my favorite.
• It is so good!
• Combine the marinade with 1/4 cup water, 2 tbsp's vegetable oil,& 1 tbsp of vinegar, as package states, in a 3 qt.
• glass casserole baking dish.
• Mix well.
• Put 3 good sized pork steaks into the casserole dish.
• Turn to coat both sides.
• You may want to add more marinade, to adjust for your taste.
• One package may not cover enough, according to the size of the steaks.
• Marinate in the fridge for 30 minutes or longer, depending on when you want to cook them.
• I've left them in overnight.
• Then, when you're ready to cook them, I cook them in the oven at 350 degrees for 1-1 1/2 hours.
• You can grill or broil them too, if desired.
• This can also be doubled too, 6 steaks, 2 pkgs.
• marinade, etc.
• This is so delicious, so tasty& tender.
• The meat just falls off the bone.
• And you can drain the fat off prior to eating, as well as pat them to rid even more fat.
• And the excess fat on the steaks is easily removed while eating.
• Their is several different flavors of this marinade, but this one is my favorite.
• It is a bit spicy, so be aware.
• But I love the spices in this flavor.
• And you can use beef& chicken as well.
• I love this dish!
• You will too!
• All you need to add is some mashed taters& gravy& a few veggies, and you're ready!

MOROCCAN STYLE PORK SCOTCH FILLET STEAKS

Steps:

• Place steaks in a single layer in a shallow dish.
• Blend or process remaining ingredients to make a paste.
• Spread marinade on steaks and turn over to coat both sides.
• Cover and refrigerate for a least 1 hour.
• Preheat grill and grill steaks for 5 to 6 minutes.
• Turn steaks over, brush with remaining marinade and grill for a further 5 to 6 minutes.
• Serve hot with rice or couscous.

MARINATED PORK SCOTCH FILLET STEAKS

Steps:

• Combine oil, paste, garlic, basil, and black pepper in a bowl, add the pork and coat thoroughly.
• Cover and place in refrigerator for at least 4 hours.
• Remove pork from marinade, pat dry with a paper towel and grill for 6 to 10 minutes each side, basting as needed with marinade OR pan fry 6 to 10 minutes each side.