Barbecue Pork Steaks with Corn and Rice

cook 20 mins
  • 2 spring onions, thinly sliced, plus extra to garnish (optional)
  • 4 tablespoons sticky barbecue marinade
  • 4 trimmed pork steaks, about 125 g (4 oz) each
  • 300 g (10 oz) long-grain rice
  • 8 frozen mini corn on the cob
  • Mix the spring onion with the barbecue marinade, then rub the mixture over the pork steaks. Arrange in a shallow ovenproof dish and marinate in the refrigerator for 10 minutes.
  • Cook under a grill preheated to a medium-hot setting for 6–8 minutes, turning and basting occasionally, or until cooked through but still juicy.
  • Meanwhile, cook the rice in a pan of lightly salted boiling water for about 15 minutes or according to the packet instructions until tender. Drain well.
  • Cook the frozen mini corn on the cobs in a separate pan of boiling water for 6–7 minutes or according to the packet instructions until just tender. Drain well.
  • Spoon the rice into 4 warmed dishes, then top with the pork and any barbecue juices and serve with the corn, garnished with extra spring onions, if desired.
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