Pork Spider Steak with Heirloom Tomatoes

Photo: Matt Houston Photography

Photo: Matt Houston Photography

This dish is great for when you want to throw something together quickly! The spider steak is a less well known cut and comes from inside the hip bone of the animal. Because this cut is quite well worked, it comes out super tender, delicious and has a wonderful flavour. Recipe serves 2. 

Ingredients:

Spider Steak                                            2 x 160g

Heirloom tomato medley                          200g

Shallots                                                    2

Basil                                                        1/2 bunch

Sherry vinegar                                          2 Tbsp

Thyme                                                      2 sprigs

Garlic                                                      1 clove

Cooking oil                                              1 Tbsp

Butter                                                       1 Tbsp

Salt                                                          To taste

Method:

1. Put spider steaks on a plate or tray, coat lightly with oil and season with salt. Turn on your frying pan to hot and wait until it starts lightly smoking. You want to cook the steak on a really high heat for a short amount of time. 

2. When the pan is super hot, put in both steaks and sear on each side for 3-4 minutes until golden brown. Once both sides are brown, add the butter to the pan and cook until it goes foamy. Throw in the thyme and garlic now. Using a spoon, baste the steak with the hot butter for 1-2 minutes. Remove steaks from the pan and rest in a warm spot for another 5 minutes. 

3. Cut the heirloom tomatoes into wedges and slices and place in a metal bowl. Using a sharp knife or mandolin, finely slice the shallots into thin rounds and add to bowl. Tear up the basil leaves roughly and combine with tomatoes. Add the vinegar and oil, and season with salt. 

4. To serve, slice the steak against the grain using a sharp knife. Place on plate and cover with tomato salad.