INGREDIENTS

-Chimichurri sauce

• 20 g (1/2 cup) chopped parsley
• 1 French shallot, finely chopped
• 1/4 cup (60 mL) olive oil
• 20 ml (4 teaspoons) red wine vinegar
• 1 small garlic clove, finely chopped
• 15 ml (1 tablespoon) fresh thyme leaves
• 1 mL (1/4 teaspoon) chopped crushed flakes
• 1 ml (1/4 tsp) salt

-Pork

• 1 roast of about 1 1/2 lb (675 g) pork loin
• 2.5 ml (1/2 teaspoon) of salt
• 2.5 ml (1/2 teaspoon) ground pepper
• 30 ml (2 tablespoons) of olive oil

-Salad

• 2 Boston lettuce hearts, cut in half
• 2 small tomatoes, sliced
• Lebanese cucumbers, cut into thin quarters

PREPARATION

-Churchichurri Sauce

• 1- In a bowl, mix all the ingredients. Book.

-Pork

• 2- On a work surface, slice the meat against the grain in 4 steaks 2.5 cm (1 inch) thick. Rub the meat with salt and pepper.

• 3- In a large skillet, preferably cast iron, over medium-high heat, cook the steaks in the oil for 4 to 5 minutes on each side for a pink cooking or until desired cooking. Place on a plate and let stand for 5 minutes.

-Salad

• 4- Divide the vegetables in plates. Sprinkle with olive oil and salt slightly. Serve with grilled pork steaks and chimichurri sauce.

PRÉPARATION 25 MIN
CUISSON 10 MIN
PORTIONS 4