Pork Steaks
Zest of 1 lemon
Kosher or sea salt
Freshly ground black pepper
1/4 cup olive oil
1 small bunch fresh thyme, chopped
 
Tomato & Olive Relish
2 cups cherry tomatoes, cut in half
1 cup pitted Kalamata olives, roughly chopped
1 shallot, thinly sliced
1 clove garlic, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
 
Summer Greens
8 cups mixed summer greens (such as kale, Swiss chard, radicchio or Romaine)
1/4 cup olive oil
1 tablespoon balsamic vinegar

Instructions

1. Season pork steaks with lemon zest, salt and pepper. Drizzle with olive oil and sprinkle with thyme; marinate in refrigerator for 1 hour.
2. For Tomato & Olive Relish, combine all ingredients in bowl; toss to coat. Set aside
3. For Summer Greens, toss all ingredients together in large bowl; season with salt and pepper to taste.
4. Heat charcoal or gas grill to high. Grill pork sirloin steaks for 6 to 8 minutes per side until internal temperature reaches 145°F. to 160°F. Let stand 3 minutes before serving.
5. Place greens directly on grill. Turn quickly and constantly with grill tongs until greens are slightly wilted and charred, about 3 minutes.
6. Serve sirloin steak with grilled greens and a spoonful of tomato relish.