Ingredients

Method

For the marinade, mix:
• 3 T olive oil
• 1 T red wine vinegar
• ½ t dried oregano
• ½ t mustard
• sea salt and freshly ground black pepper, to taste
For the pork:
• 500 g pork rib-eye steaks
• 1 x 400 g can borlotti beans, drained and rinsed
• 1 clove garlic, crushed
• ½ cup dry red wine or Woolworths beef bone broth (or half and half)
• sea salt and freshly ground black pepper, to taste
• 200 g baby spinach leaves
• olive oil, for drizzling

Method

Ingredients

1. Marinate the steaks for 30 minutes, or longer. Remove the steaks but reserve the marinade.

2. Heat a heavy-based pan. Once hot, quickly sear the steaks. Remove from the pan and return to the marinade.

3. Reduce the heat and add the beans, garlic, wine or bone broth to the pan. Simmer for 5 minutes. Add the reserved steaks, plus any marinade. Cover and cook until warm. You don’t want pork rosy-rare, but you do want juicy, tender steaks. Check the seasoning, add the spinach and cover until starting to wilt. Drizzle with olive oil before serving.

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