Grilled Pork Capicola Steak with Coleslaw, Grilled Peaches, and Almonds
Filed under: Dinner, Entertaining, On the grill, Week-end
Preparation time
Cooking time
Portions
ingredients
- 4 Olymel pork capicola steaks
Coleslaw with Grilled Peaches and Almonds
- ½ green or red cabbage (or a mix of both)
- 2 ripe peaches
- 50 g toasted sliced almonds
- 1 grated carrot
- 1 thinly sliced red onion
- A few chopped mint leaves
Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic or apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
instructions
- Preheat the BBQ to 260°C (500°F) on medium heat. Season the steaks with salt and pepper. On a well-oiled grill, cook over direct heat for 10 to 12 minutes, turning frequently.
- Check the internal temperature with a thermometer and ensure it reaches 65°C (150°F). Avoid overcooking, as it may dry out the meat.
- Remove from heat and let rest for 5 minutes before slicing or serving.
- Serve with the salad of your choice!
Coleslaw
- Thinly slice the cabbage and place it in a large bowl. Add the grated carrot, red onion, and chopped mint.
- Cut the peaches into wedges and grill them in a hot skillet (or on the barbecue) for a few minutes until slightly caramelized.
- In a separate bowl, whisk together all the dressing ingredients. Set aside.
- Add the grilled peaches and toasted almonds to the cabbage mixture. Pour the dressing over the salad, mix well and serve with the pork capicola steaks.
