Pork Steak with Potato Salad

In this BBQ summer session Chef Philli takes on a new product from The Sausage Man, marinated pork steaks. Using a Weber Master-Touch Barbeque to cook the steaks and potatoes. Complete with top-tips for quick and easy preparation, Chef Philli talks us through how to make a simple steak dish with some tasty sides. The full recipe and video are below now for you to cook along with!

BBQ Summer Sessions

After a successful series of Cooking with Chef Philli, Master Chef Professionals 2020 finalist, Chef Philli Armitage-Mattin, has joined The Sausage Man once again. This time teaming up with Weber Grills to create some extraordinary BBQ recipes, showing you can cook just about anything on a BBQ!

Chef Philli joined us on location at the beautiful Bradbourne House in Kent, to get grilling on both gas and charcoal BBQs – provided by the awesome Weber Grills.

 Fifth Episode

In this series Chef Philli gets to grips with some of The Sausage Man’s newest foods and drinks, as well as some of our bestselling favourites. You’ll find some awesome new ideas for adding some extra chef’s flair to your next garden cook out, bursting with flavour and brimming with style! Make sure you subscribe now to keep up to date – you don’t want to miss out on these.

Marinated Pork Shoulder Steaks

Brand new to The Sausage Man marinated Pork Shoulder Steaks. And that is the best bit they’re packaged in the marinade, so you can be certain that these pork shoulder steaks have absorbed plenty of flavour before they touch your grill. We currently have four Pork Shoulder Steak marinade options – Beer, Dark Beer, Mustard and Tasty Herb Marinade. Mix up this recipe with any of these flavoured steaks.

Pork Steak with Potato Salad

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Prep Time: 5 minutes
Cook Time: 20 minutes
Author: Chef Philli Armitage-Mattin


  • 1 Steak Pork Shoulder Steak in Beer Marinade
  • 2 Maris Piper Potatoes
  • 1 Spring Onion
  • 2 tbsp Mayonnaise
  • 3 Cherry Tomato
  • Rocket Handful
  • ½ tbsp Dijon Mustard
  • ½ tbsp Honey
  • ½ tbsp White Wine Vinegar
  • ½ tbsp Olive Oil
  • Salt Pinch
  • Black Pepper Pinch


  • Double wrap each potato in foil so they do not burn. Place on a Weber Grilling Basket, add to the indirect area of the BBQ (Oven area). Cook for 20minutes or until soft.
  • Add Pork steaks to the Barbeque. Add these to the direct heat on the sear grate (the middle of the barbeque). Leave the steaks on the sear grate for around 5 minutes with the lid down, flipping them over half way through.
  • Move the steaks to the indirect heat and leave for 2 minutes. Then remove the steaks and leave to rest.
  • Chop the cooked potatoes up into small chunks and place into a bowl. Finely chop the spring onion, mix this in with the potatoes and add in 2 tablespoons of mayonnaise. Mix together with a pinch of salt.
  • Blend together the Dijon mustard, honey, olive oil, white wine vinegar plus a pinch of salt of pepper. You will then have a honey mustard dressing for your salad.
  • Slice the cherry tomatoes in half. Add the rocket to the plate with the cherry tomatoes and drizzle your honey mustard dressing over the top.
  • Add the potato salad to the plate and finally you can serve the rested pork steak. Cut the steak into slices and you are ready to serve. Enjoy!


As the steaks are wet they may initially stick to the BBQ, however they will release once they are cooked.

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