Pork rump steak with a wild garlic pesto recipe | The Ethical Butcher

Ingredients:

2 Ethical Butcher soy-free pork rump steaks

A good handful of foraged wild garlic leaves and flowers

150ml olive oil – we use Two Fields Zakros regenerative olive oil

Splash of apple cider vinegar – we use Willy's Organic ACV

Salt and freshly ground black pepper to season – we use Blackthorn Sea Salt



Method:

Lightly season the pork steaks.

Pan fry in a tablespoon of olive oil, turning frequently until browned on both sides and slightly pink in the middle.

Meanwhile wash the wild garlic and separate the flowers (if gathered) from the leaves, then dry as thoroughly as possible.

Blend the garlic leaves with the olive oil and a splash of apple cider vinegar, then season to taste.

When the pan-fried pork steaks are ready, serve with the pesto. The pesto keeps well for a week in the fridge, and also makes a great accompaniment to lamb.