Apple Salsa Stuffed Pork Steak with Siriracha Lime Butter & Napa Cabbage Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Apple Salsa Stuffed Pork Steak with Siriracha Lime Butter & Napa Cabbage

Keywords: Pork

Added: October 26, 2015

PORK STEAK

1 each Farmland Pork Steakette (918150)

Preheat oven to 375°F. After steakette is thawed, pound out until thin. Place 1/2 cup Apple Salsa (see recipe below) on one side and fold over other half of pork, pressing edges together. Place on baking pan. Bake until center reaches 165°F, approximately 10-15 minutes. Top with Sriracha Lime Butter (see recipe) before serving. Serve with Napa Cabbage (see recipe), vegetables and a side salad.

APPLE SALSA
YIELD 8

4 each Wholesale Granny Smith Apples (370771), diced
1/3 cup ReaLime® Lime Juice (733101)
2 Tbsp Capital City Jalapeño (361280), diced
1/2 cup Bix Diced Red Onion (380381)
2 Tbsp C.H. Robinson Cilantro (360490, 360491), diced
2 Tbsp Sugar
To taste Salt

Mix ingredients together.

SRIRACHA LIME BUTTER
YIELD 16

1 lb Butter, room temperature
2 Tbsp Master’s Touch® Sriracha Lime Flavor Concentrate (500061)

Mix butter and concentrate. Form into a stick using plastic wrap and chilling for at less an hour. Slice as needed.

 

NAPA CABBAGE

6 oz Bix Taco Slaw (380920)
As needed Oil
As needed Lawry’s® Chili, Cumin & Garlic Seasoning (473231)
To taste Salt

Sauté taco slaw in oil. Season with seasoning and salt, adding and adjusting as needed.


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