Method

Combine olive oil, pepper and mixed herbs, orange rind and juice in a screw top jar, cover and shake well. Use half the dressing to marinate New Zealand Trim Pork steaks, making sure the steaks are thoroughly coated. Cover and marinate for at least 30 minutes.
Remove steaks from the marinade. Barbecue the steaks over a moderate heat for about 8 minutes, turning once until cooked through. Barbecue halved chorizo and red pepper slices. Transfer the cooked steak and chorizo to a plate, cover with foil and rest for 2-3 minutes.
Arrange the warm cooked peppers, orange segments, olives, red onion and spinach on a platter. Cut the rested steaks and chorizo into strips, scatter over the salad, drizzle with the remaining dressing. Serve immediately with crusty bread on the side.

Did you know that:

100% New Zealand Pork is power packed with protein, iron, zinc and B vitamins vital to life.

One serving (100g) of cooked lean pork provides at least a third of your daily iron and zinc plus a quarter of your daily thiamin, niacin and vitamin B12 needs.

Spanish Pork Salad

Preparation: 5 mins

Marination: 30 mins

Cooking: 10-15 mins

Serves: 4

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Ingredients

2 Tblsp olive oil
3-4 tsp pepper and mixed herbs
1 large orange, finely grated rind and juice
500g New Zealand Trim Pork steaks
2 small chorizo or spicy sausages, halved lengthwise
2 red pepper, deseeded and thickly sliced
2 oranges, peeled and cut into segments
8 stuffed olives
1 small red onion, peeled and finely sliced
4 cups torn spinach leaves

As featured in the Sep/Oct 2009 issue of "In My Kitchen" magazine

View all recipes that use the Steaks cut

View all recipes that use the BBQ method

Copyright 2008. New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington.
Phone: +64 4 917 4750 - Fax: +64 4 385 8522 - Toll Free 0800 697 675 (NZPORK)