Double Mexican Fiesta Pork Steak & Avocado Salad
with Charred Lemon & Smokey Aioli
Tonight, let the flavours of Mexico take over your BBQ. Grilled to juicy perfection, the pork is seasoned with Mexican spices and paired with a charred lemon for a burst of citrus. Then add creaminess to your salad with avocado and smokey aioli. It’s a fiesta of flavours, right off the grill! No BBQ? No problem! Just follow the stovetop method.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1
Cos Lettuce
1
Avocado
600 g
Pork Loin Steaks
1
Cucumber
1 sachet
Mexican Fiesta Spice Blend
1
Lemon
Nutrition Values
Cooking Steps
• Preheat BBQ to high heat. • Roughly chop cos lettuce. • Slice cucumber into thin half-moons. • Slice avocado in half, scoop out flesh and thinly slice. • Halve lemon. • Thinly slice onion (see ingredients). • In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. In a second large bowl, combine pork loin steaks, Mexican Fiesta spice blend and a drizzle of olive oil.
• When BBQ is hot, grill pork loin steaks until charred and cooked through, 3-4 minutes each side. Transfer to a plate and rest for 5 minutes. No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.
• Grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 4-5 minutes. • Grill lemon, cut side down, until charred, 4-6 minutes. No BBQ? Return large frying pan over high heat with a drizzle of olive oil. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes. Transfer to a bowl to keep warm. Wipe out and return frying pan to high heat and cook lemon, cut side down, until charred, 1-2 minutes.
• In a third medium bowl combine cos, cucumber, a generous squeeze of charred lemon juice and a drizzle of olive oil. Season to taste.
• Thinly slice pork. • Divide cucumber salad between bowls. • Top with avocado, Mexican pork steak and charred onion. • Drizzle over smokey aioli. • Serve with any remaining charred lemon. Enjoy!
