BBQ Lime and Ginger Steaks

Recipe rating

(0)

Add to list

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.

Rate this recipe

Click the stars to rate this recipe to let other users know what you think