Greek-style pork steak sand­wiches

Australian Women’s Weekly NZ - - CONTENTS -

4 x 150g pork sir­loin steaks 1 medium (140g) le­mon 2 tea­spoons dried oregano 1 tea­spoon sweet pa­prika 2 ta­ble­spoons ex­tra vir­gin olive oil 2 tea­spoons sea salt flakes 3 cloves gar­lic, crushed 4 ham­burger buns, split ¼ ice­berg lettuce, shred­ded ½ small (50g) red onion, sliced finely

TZATZIKI MAY­ON­NAISE

1 (130g) Le­banese cu­cum­ber ⅓ cup (100g) may­on­naise ¼ cup (70g) Greek yo­ghurt 2 ta­ble­spoons chopped fresh mint leaves 1 clove gar­lic, crushed

1 Pound the pork us­ing a meat mal­let. Finely grate rind from le­mon; squeeze juice. Com­bine pork, rind, half the juice, oregano, pa­prika, oil, salt and gar­lic in a medium bowl; toss. Cover; re­frig­er­ate for up to 1 hour.

2 TZATZIKI MAY­ON­NAISE Halve the cu­cum­ber length­ways; re­move seeds. Grate coarsely; squeeze out the ex­cess liq­uid. Com­bine cu­cum­ber, may­on­naise, yo­ghurt, mint, gar­lic and re­served juice in a small bowl. 3 Cook the pork on heated bar­be­cue or grill pan over medium-high heat for 3 min­utes on each side or un­til browned and ten­der. Trans­fer to a plate; cover to keep warm. Heat the buns on bar­be­cue or grill pan for 30 sec­onds on each side or un­til warmed. 4 To as­sem­ble, place lettuce on the bun bases, then top with pork, Tzatziki May­on­naise and onion. Serve with fresh oregano, chips and crumbed feta, if de­sired. Not suit­able to freeze or mi­crowave.

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