This steak is delicious as an entree, or sliced into strips on top of a salad.
900g – Sunterra Farms pork collar butt
1/2 – green pepper
1/2 – red pepper
1/2 cup – green onion
6 tbsp – Frank’s Red Hot sauce
4 tbsp – canola oil
4 tbsp – brown sugar
1/4 cup – fresh parsley, chopped
2 tsp – garlic, chopped
1/2 tsp – chili powder
1/2 tsp – black pepper, freshly cracked
1 pinch chili flakes
salt to taste
Combine all marinade ingredients and set aside.
Cutting across the grain, slice the pork collar butt into steaks, about six to seven ounces each. Marinate the steaks for 3 to 4 hours or overnight.
Before grilling, bring the steaks to room temperature. Meanwhile, dice the peppers and slice the green onion.
Heat a grill or cast iron pan to medium and brush with a light coating of oil. Grill the steaks on both sides. Using a basting brush, coat the steaks with the marinade each time you turn. Grill until steaks are cooked through and meat is lightly charred. Discard any leftover marinade.
Serve on a platter garnished with red peppers and green onions.
Sunterra Farms Pork Collar Capicola Roast (kg)
Gull Valley Pepper, H.H. Green (approx 220g) (each)
Gull Valley Pepper, H.H. Red (approx 220g) (each)
Onion, Green (ea)
Franks Red Hot Pepper Sauce Original (354ml)
Crisco Canola Oil (946ml)
Rogers Sugar Best Brown (1kg)
Garlic, California (approx 52g per bulb) (each)
Simply Organic Chili Powder (82g)
Morton Bassett Whole Black Pepper (60g)
Morton Bassett Red Chilies Flakes (37g)
Sifto Table Salt Slim Pack (1kg)