Mexican Fiesta Pork Steak & Avocado Salad
with Charred Lemon & Smokey Aioli- Eggs
- Soy
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. *This recipe is under 650kcal per serving.*
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
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat.
• Roughly chop cos lettuce (see ingredients).
• Slice cucumber into thin half-moons.
• Slice avocado in half, scoop out flesh and thinly slice.
• Halve lemon (see ingredients).
• 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 lettuce, 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 Fiesta pork steak and charred onion.
• Drizzle over smokey aioli.
• Serve with any remaining charred lemon. Enjoy!
