Mexican Pork Steak & Smokey Aioli
with Charred Lemon & Cucumber Salad
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. A fresh cucumber salad adds crispness, while a drizzle of smoky aioli lends it a creamy finish. It’s a fiesta of flavours, right off the grill! No BBQ? No problem! Just follow the stovetop method.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
300 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 medium 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!
