BBQ Lime and Ginger Steaks

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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 mins

Cook time: 16 mins

Serves: 4

Cooking Skill: Easy

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 small courgettes, shaved using a vegetable peeler
100g radishes, sliced
1 tablespoon freshly chopped parsley
For the dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar

Method

Step 1

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.

Step 2

For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.

Step 3

For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.

Step 4

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.

Step 5

For the dressing, whisk together the olive oil and vinegar. Pour over the salad, toss and serve with the steaks.

Tips and Serving Suggestions

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.

Each serving provides

Based on shoulder steaks
Energy

2094kj

497kcal

25%

Fat

15.6g

22%

Saturates

3.1g

16%

Sugars

4.2g

5%

Salt

0.2g

4%

% of an adult's Reference intake
Typical energy values per 100g: 545kJ, 129kcal, 4.1g fat, 0.8g saturates
Each serving provides: 44.7g Protein, 42.6g Carbohydrate, 3.6g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

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.

Step 2

For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.

Step 3

For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.

Step 4

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.

Step 5

For the dressing, whisk together the olive oil and vinegar. Pour over the salad, toss and serve with the steaks.

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BBQ Lime and Ginger Steaks

Grilled pork steak with courgette salad on a white plate with cutlery

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 small courgettes, shaved using a vegetable peeler
  • 100g radishes, sliced
  • 1 tablespoon freshly chopped parsley

For the dressing

  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar

Tips and Serving Suggestions

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.













Each serving provides

Based on shoulder steaks
Energy

2094kj

497kcal

25%

Fat

15.6g

22%

Saturates

3.1g

16%

Sugars

4.2g

5%

Salt

0.2g

4%

% of an adult's Reference intake
Typical energy values per 100g: 545kJ,129kcal,4.1g fat,0.8g saturates
Each serving provides: 44.7g Protein,42.6g Carbohydrate,3.6g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

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.

Step 2

For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.

Step 3

For the salad, cook the couscous according to the packet instructions, drain and transfer to a large bowl. Add the courgettes, radishes and parsley.

Step 4

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.

Step 5

For the dressing, whisk together the olive oil and vinegar. Pour over the salad, toss and serve with the steaks.

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