BBQ Lime and Ginger Steaks BBQ Lime and Ginger Steaks

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

Prep Time
15 minutes

Cooking Time

cooking time
16 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

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

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.

 

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.

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.

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.

5

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.