BBQ Plum Loin Steak with Grilled Bok Choy, Pickled Purple Cabbage, and Greek Salad

• 2 Linley Valley BBQ Plum Loin Steaks
• 1 head bok choy, halved
• 1 cup pickled purple cabbage
• 1 small brown onion, sliced
• 1 cup cooked white rice
• 1 lime, sliced into wedges
• ½ cup Greek salad (feta cubes, cherry tomatoes, chopped lettuce, cucumber, a splash of olive oil)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Sweet chilli sauce or spicy tomato sauce (to serve)

1. Prep your steaks: Remove the pork loin steaks from the fridge 10 minutes before cooking. Pat them dry and season with a drizzle of olive oil.
2. Cook the steaks: Heat your barbecue or pan to medium. Grill the steaks for 6 minutes, flip, and cook 2 more minutes. Rest for 2 minutes before serving.
3. Prepare the sides: While the steaks rest, toss bok choy halves with a splash of olive oil and grill for 2–3 minutes until just charred and softened. In a small pan, sauté the sliced onions until golden and fragrant.
4. Plate up: Spoon rice onto each plate and top with grilled bok choy, pickled cabbage, and sautéed onions. Add Greek salad and garnish with a lime wedge.
5. Finish and serve: Slice the rested pork steaks and lay them over the rice and veg. Serve with your favourite spicy tomato sauce or sweet chilli for dipping.

Tip: To really bring out the flavours, pair this dish with a crisp rosé or a refreshing pinot gris. If you’re going alcohol-free, reach for a sparkling lemonade or icy ginger beer.