1cupflat leaf parsleyroughly chopped (reserve a pinch for garnish)
2clovesgarlic finely chopped
200gfine green beans
Roughly chop the garlic, chilli and rosemary and combine it with the red wine and olive oil. Marinate the pork steaks in the mixture for at least 1 hour (the longer the better)
Remove the steaks from the marinade and pat dry with a cloth or kitchen paper. Brush the steaks with olive oil and season with salt and pepper. Cook over hot coals, remember than pork doesn’t need to be cooked well done, keep it around the medium mark for best results.
Heat a little oil in a hot sauté pan. Add the chorizo, when the chorizo begins to take on some colour add the roughly chopped tomato. As the tomato begins to break down add the butterbeans, garlic, chopped parsley, butter and the lemon juice. When the butter has melted remove the pan from the heat.
Blanche the green beans in boiling salted water for aprox 3 min, the beans should be cooked but still retain a nice snap.
Spoon the butter bean mixture into the centre of some large bowls or alternatively onto a large platter. Place the cooked green beans on top followed by the neck steaks.