BBQ Lime and Ginger Steaks
A winning recipe for alfresco dining using either pork shoulder, loin steaks or medallions, drenched in a citrus marinade and served with a crunchy couscous salad with courgettes and radishes.
Prep Time
15 minutes
cooking time
16 minutes
cooking skill
Easy
serves
4 people
Ingredients
- 4 pork shoulder or lean pork loin steaks or medallions, trimmed of fat
For the marinade:
- Zest and juice of 2 limes
- 1 x 5cm piece fresh root ginger, peeled and grated or 1 teaspoon ginger purée or paste
For the tricolour salad:
- 200g giant couscous
- 2-3 small courgettes, shaved using a vegetable peeler
- 100g radishes, sliced
- 1 tablespoon freshly chopped parsley
For the marinade:
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
Method
Place steaks in a large shallow bowl. Add the marinade ingredients, season and thoroughly coat the steaks. Cover and chill in the fridge for 2-3 hours if time allows.
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.
Remove steaks from the marinade and cook on a prepared barbecue or under a preheated moderate grill for about 6-8 minutes on each side (for shoulder or loin steaks) or until any meat juices run clear.
For the dressing, whisk together the olive oil and vinegar. Pour over the salad, toss and serve with the steaks.
Additional Information
Tip:
If using pork medallions, cook for 4-6 mins on each side. As an alternative ingredient option for the salad, swap the couscous for cooked pasta shapes.
