Pork rib eye with shoulder bacon, lemon & sage
Paulo Pancotti’s “keep it simple and focused on quality” cooking philosophy was very much in play with this dish served at the 2012 Food and Wine Classic (FAWC).
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|4||Pork rib eye steaks, 150-160g each|
|4||Garlic cloves, chopped|
|1 to taste||Salt & freshly ground pepper|
|4 slices||Shoulder bacon|
|31 tbsp||Extra virgin olive oil|
|16||Sage leaves, chopped|
Mix together sage, garlic, lemon, salt and pepper and rub the mix into the pork.
Place one slice of bacon around each steak and pound in lightly with the back of your knife to make sure the bacon is attached to the steak.
Pour 2 Tbsp of the oil over the steak and marinate it for about 20 minutes at room temperature.
Place the steak on a medium hot grill and cook approx. 4-5 minutes each side.
- Rest in a warm place for at least 5 minutes, slice the steaks into chunky pieces and drizzle over the rest of the oil to serve.