pork butterfly steak recipe

Written ByJenny Smyth Posted on
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The Best pork butterfly steak recipe

I’m so excited to share with you my favorite pork butterfly steak recipe, a dish that has become a staple in our household. The idea of butterflying a steak may seem intimidating, but trust me, it’s easier than you think. This technique involves cutting the steak in such a way that it opens up like a butterfly, allowing for even cooking and a more tender finish.

I first discovered this method while browsing through cookbooks and online recipes, and I was immediately hooked. The result is a dish that’s both impressive and delicious, perfect for special occasions or everyday meals. The pork butterfly steak recipe I’m sharing today is a variation of this technique, adapted for pork steaks.

The key to success lies in the preparation, so make sure to follow the instructions carefully. The end result is well worth the effort – juicy, flavorful meat that’s sure to please even the pickiest eaters. As for where this dish comes from, I’ve found that it’s a variation of traditional Asian-style marinated meats.

The idea of marinating and then grilling or pan-frying meat has been around for centuries, and it’s a technique that’s been adopted by many different cultures. In our household, we love this recipe because it’s easy to make and always turns out delicious. When cooked correctly, the pork butterfly steak is incredibly tender and flavorful.

It’s perfect for family gatherings or special occasions, as it’s sure to impress your guests. And the best part? It’s incredibly easy to make – just marinate the meat in your favorite seasonings and then grill or pan-fry it until it’s cooked through.

One of the things I love about this recipe is how versatile it is. You can serve it on its own or pair it with your favorite sides – mashed potatoes, roasted vegetables, or even a simple green salad. And because it’s so easy to make ahead of time, you can prepare the meat and store it in the fridge until you’re ready to cook it.

Pork Butterfly Steak with Garlic Herb Crust

4.5 from 757 votes

This recipe features a pork butterfly steak with a crispy garlic herb crust, seared to perfection and baked until juicy and tender. Served with a side of roasted vegetables, this dish is a delightful blend of flavors and textures.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork

1.5 lbs pork butterfly steak
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Roasted Vegetables

2 cups mixed vegetables (bell peppers, zucchini, red onion)
1 tbsp olive oil
salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 400°F.
2In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
Set aside.
3Pat the pork butterfly steak dry with paper towels.
4Season both sides of the steak with the garlic herb mixture, ensuring it is evenly coated.
5Heat 1 tbsp of olive oil in a skillet over medium-high heat until it shimmers.
6Sear the pork steak in the hot skillet for 2-3 minutes on each side until a golden brown crust forms.
7Transfer the seared steak to a baking sheet lined with parchment paper.
8Place the baking sheet with the pork steak in the preheated oven and bake for 10-15 minutes until the internal temperature reaches 145°F.
9The pork should be slightly pink in the middle and juices should run clear.
10While the pork is baking, toss the mixed vegetables with 1 tbsp of olive oil, salt, and pepper.
11Spread them evenly on a separate baking sheet.
12Place the vegetable baking sheet in the oven and roast for 15-20 minutes until the vegetables are tender and lightly browned.
13Remove from the oven and set aside.
14Remove the pork steak from the oven and let it rest for 5 minutes before slicing.
15This allows the juices to redistribute throughout the meat.
16Slice the pork steak against the grain into thin strips.
17Serve the sliced pork with the roasted vegetables on the side.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 40g

📝Notes

Tips: You can adjust the seasoning to your taste. If you prefer a thicker crust, you can add breadcrumbs to the garlic herb mixture.

Watch Video Of How Pork Butterfly Steak with Garlic Herb Crust Works

One of my favorite things about this recipe is how well it stores – simply place any leftovers in an airtight container in the fridge and reheat when needed. When reheating, try using low heat and covering the pan with foil to prevent overcooking.

And don’t forget about serving ideas! This dish pairs perfectly with all sorts of sides – try pairing it with roasted vegetables or mashed potatoes for an added touch.

❓ Frequently Asked Questions About Pork Butterfly Steak with Garlic Herb Crust

Q: What type of pork should I use for this recipe?

A: For this recipe, I recommend using boneless pork steaks that are at least 1 inch thick. You can use either lean or fattier cuts of meat – whichever you prefer will work fine.

Q: Can I use any type of marinade for this recipe?

A: Yes, you can use any type of marinade you like for this recipe! Just be sure to adjust the amount of acid (such as vinegar or citrus juice) accordingly – too much acid can make the meat taste bitter.

Q: How do I butterfly a steak?

A: To butterfly a steak, start by placing the steak on a flat surface with one side facing up. Use a sharp knife to cut along both sides of the boneless section of meat – be careful not to cut too deeply or you’ll end up with thin strips of meat instead of a whole piece.

Q: Can I cook this recipe on an indoor grill?

A: Yes, you can cook this recipe on an indoor grill! Just be sure to adjust the heat accordingly – if your grill has multiple heat settings, try using one that’s around medium-high heat.

Q: How long should I marinate the meat before cooking?

A: You can marinate the meat anywhere from 30 minutes to several hours before cooking – just be sure to adjust the amount of liquid in your marinade accordingly.

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