Pork Steaks With Fried Egg And Beet Salad - cooking recipe

Ingredients

1 lb cooked beets, peeled and cut into thin sticks
6 None anchovy fillets in oil, drained and halved
2 tbsp fresh parsley, chopped
2 tbsp cider vinegar
2 tbsp olive oil
2 None onions, peeled and sliced and separated into rings
1/3 cup all-purpose flour
1/2 cup vegetable oil
4 None pork steaks (about 6 oz each)
4 None medium eggs

Preparation

Mix the beets with the anchovies and most of the parsley in a bowl. Whisk together the vinegar and olive oil and season with salt and freshly ground black pepper, then toss into the beetroot mixture. Cover and set aside.
Toss the onion rings in the flour. Heat 1/3 cup of the vegetable oil in a frying pan and fry the onion rings for 5-6 mins until crisp and golden. Remove with a slotted spoon, drain on paper towels and season lightly with salt. Keep warm in a low oven.
Heat the rest of the sunflower oil in a large non-stick frying pan. Season the pork steaks with pepper and fry in the hot oil for 4-5 mins on each side or until cooked through. Remove and keep warm. Fry the eggs in the hot pan over a medium heat for 3-4 mins or until cooked to your liking.
Serve the salad and pork steaks topped with the fried egg and onion rings. Garnish with the rest of the parsley and a sprinkling of black pepper.