Glazed Lachschincken Steaks with Pepper & Pineapple
Published 1st May, 2020
Cuisine: Australian Serves: 2
Preparation: 10 Mins Cooking: 10 Mins
Ingredients
- 4 Lachsschinken Steaks
- 1 tbls Olive Oil
- 1 (400gm) Can Australian Pineapple Rings in Syrup
- 4 tbls Pineapple juice (Syrup from Pineapple Rings)
- 1 tbls Brown Sugar
- 2 tbls Apple Cider Vinegar
- 1 tbls Dijon Mustard
- Pinch of Sea Salt
- ½ tsp Cracked Black Pepper
- Fresh Coriander, to serve
Method
- In a small bowl combine the pineapple juice, brown sugar, apple cider vinegar, Dijon mustard, sea salt and the black pepper, whisk well.
- Heat a large grill pan over a medium heat, add the olive oil. Cook the pineapple rings and the lachsschinken on one side until golden brown grill marks are visible, turn and cook for a further minute.
- Add the pineapple juice mixture to the pan and allow to cook for a few minutes until thick and caramelised, serve immediately and garish with fresh coriander leaves