Greek-style pork steak sandwiches

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.