This quick and easy meal of pan-fried or grilled pork steak with garlic asparagus and watercress salad is nutrient-dense and perfect for a sugar-free, low-carb reset.
Ingredients
For pork steaks
- 1 teaspoon coconut oil
- 2 medium pork steaks about 150 g / 4-5 oz each
- ½ teaspoon sea salt
- ½ teaspoon onion powder optional
- Generous pinch of black pepper
- 2 tablespoons Dijon mustard wholegrain or yellow are also fine
For the asparagus
- 1 bunch asparagus I do about 10 spears per person, harder ends trimmed
- 1 tablespoon olive oil
- 3 large cloves of garlic sliced
- Pinch of salt
For the salad
- 100 g watercress 3 oz.
- Juice of ½ lemon
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds black or white
Instructions
- Heat coconut oil in a large frying an over medium-high heat. Season the pork steaks with salt, onion powder and pepper and place in the middle of the pan. Cook for 3.5 minutes on each side.
- While the steaks are cooking, add asparagus spears and garlic to the same frying pan (around the pork steaks if it’s a big enough pan) or to another hot frying pan and drizzle with olive oil. Cook for about 3 minutes, stirring a few times to ensure even cooking. Season with a little sea salt to taste.
- While the pork and the asparagus are cooking, add the watercress salad to a bowl and drizzle with lemon juice and olive oil. Toss through with some sesame seeds.
Nutrition
Calories: 394kcal | Carbohydrates: 13g | Protein: 31g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 857mg | Potassium: 1122mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3310IU | Vitamin C: 40mg | Calcium: 156mg | Iron: 7mg
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