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Texan Pork Sirloin Steaks with Avocado Salad & Ranch

Servings 4
Total Time 35 mins



  • 400 g kumara cut into wedges
  • 1 drizzle oil


  • 550 g lean free farmed pork sirloin steaks
  • Smoky Texan spices (2 tsp smoked paprika, ¼ tsp pepper, ½ tsp ground cumin, ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp celery salt, ¼ tsp mustard powder)
  • 1 drizzle oil


  • 1 lettuce cut into wedges
  • 1 avocado thinly sliced
  • ½ telegraph cucumber cut in half lengthways & thinly sliced


  • 1 bunch chives finely chopped
  • 125 g lite sour cream
  • ½ lemon juiced
  • ¼ tsp salt


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep kumara and toss on a lined oven tray with oil. Season with salt and pepper and roast for about 25 minutes, until tender and golden.
  • Pat pork dry, season with salt and coat in smoky Texan spices. Set aside to marinate.
  • Remove core from lettuce and cut into 2cm thick wedges. Prep avocado and cucumber. Set aside for serving.
  • Heat oil in a large fry-pan on medium-high heat. Cook pork for 4-5 minutes each side (depending on thickness), until just cooked through. Rest, covered, before thinly slicing.
  • Prep chives and whisk in a small bowl with remaining ranch ingredients. Season to taste with salt and pepper.
  • Serve salad topped with kumara and pork. Drizzle with ranch.