Grilled Pork Capicola Steak with Coleslaw, Grilled Peaches, and Almonds

• 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!

  
  

Colesaw

• 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.