Pork Scotch Steaks with Smokey, Chipotle Butter

Ingredients

750gm Pork Scotch Steaks

1 tsp Smoked Paprika

1 tsp Sea Salt

1 tbls Olive Oil

Coriander Leaves, to serve

Smokey Chipotle Butter

250gm Butter

3 tbls Chipotle in Adobo Sauce

¼ tsp Sea Salt

2 tsp Smoked Paprika

2 tbls Coriander, chopped

Onion Rings

2 Large Brown Onions

1 cup Plain Flour

Sea Salt

1 Egg

1 Cup Milk

1 Cup Panko Breadcrumbs

Oil for Deep-frying

Method

To make the smokey chipotle butter, allow the butter to soften (room temperature is perfect)

Combine Butter, smoked paprika, chipotle in adobo sauce, sea salt, smoked paprika and chopped coriander in a bowl. Mix ingredients together until combined and the butter is light and fluffy. On a sheet of baking paper shape the butter into a log, roll up the paper and twist ends to secure.

Refrigerate till the butter is firm. Remove from the fridge 5 minutes before serving.

To prepare the onion rings, peel the onions and cut into rings approximately . cm thick, in a bowl combine the flour, and a pinch of sea salt, dust the rings in the flour and set aside.

Add the egg to the flour and whisk in a little milk at a time to create a smooth batter (you may not need all of the milk) Dip the floured onion rings in the batter and shake off any excess, crumb in the breadcrumbs, then deep-fry until golden brown, keep warm.

Preheat a large frypan over a high heat or barbecue grill plate.

Season the pork scotch steaks with the smoked paprika and sea salt, drizzle with olive oil.

Cook the pork steaks for approximately 5-7 minutes on each side, rest for 5 minutes before serving.

To serve, slice the chipotle butter and place on top of the steaks, serve with the onion rings and a green salad.

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