SMOKY PORK-RIB EYE WITH FLATBREADS AND CORN, PARMESAN AND CHILLI SALAD

“Make a double batch of this dough as it freezes well. You never know when you’ll have a craving for a home-made flatbread!”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 25 minutes

For the flatbreads: plain yoghurt 1 cup self-raising flour 190 g salt ½t

Woolworths pork rib-eye steaks 500 g

Woolworths smoky BBQ marinade ½ cup

For the corn salad: sweetcorn 4 cobs spring onions 4, chopped (or 1 small red onion sliced into thin petals) coriander 3 T roughly chopped mint 2 T chopped

For the dressing, mix: small red chilli 1, chopped lime juice ¼ cup red wine vinegar 2T honey 1T olive oil 3T garlic 1 clove, minced salt, to taste

Parmesan 100 g, grated 1 To make the flatbreads, mix the yoghurt into the flour and add the salt. Knead to form a dough, then divide into 6 pieces and roll into balls. 2 Roll out each ball on a floured surface, then place on a heated grill pan over the fire. Cook for 2 minutes on each side. 3 Rub the marinade onto the steaks and cook over medium coals for 6 minutes on each side. Set aside and rest before slicing. 4 To make the salad, cut the kernels from the cobs. Mix with the onions, coriander and mint. 5 Mix with the dressing and sprinkle over the cheese. Serve the meat with the bread and salad. WINE: Woolworths Raka Skipper

SMOKY PORK-RIB EYE WITH

FLATBREADS AND CORN, PARMESAN AND CHILLI SALAD

R52 PER SERVING

The bigger the cut, the longer the marinating time. Ten minutes for thin steaks and a couple of hours for thicker cuts.