A simple but tasty way to serve Pork Steaks; in a Greek style marinade with Greek salad and Pitta breads. Using low-fat natural Skyr (Icelandic style yogurt), and by grilling the steaks, you cut back on excess fat and calories, but not on flavour.
4 boned pork steaks (about 150g each)
4 pitta breads (warmed, to serve)
Greek salad (to serve)
1 tablespoon olive oil
1 tablespoon white wine vinegar
juice of half a lemon
1 teaspoon dried oregano
1 teaspoon dried garlic granules
sea salt and black pepper (about 1 teaspoon of both mixed together)
A simple but tasty way to serve Pork Steaks; in a Greek style marinade with Greek salad and Pitta breads. By using low-fat natural Skyr (Icelandic style yogurt), and grilling the steaks, you cut back on excess fat and calories, but not on flavour.
Mix all the marinade ingredients together and lay the pork steaks in a non-metal container. Drizzle over the marinade, turning the pork steaks so they are coated with the marinade both sides. You can add some fresh oregano leaves too, if you wish. Cover and set aside in a cool place for 3 to 4 hours.
Make the sauce; whisk the Skyr with all the remaining sauce ingredients together in a bowl, and then spoon it into a serving pot, cover with cling film and leave until you need to serve it later. You can make this up to 12 hours beforehand.
When you are ready to cook the pork steaks, sit them on a heatproof tray and place them under a hot grill - cook them for about 3 to 4 minutes in each side, according to the thickness of the steaks. You can also barbecue them or pan fry them, again, for about 3 to 4 minutes on each side.
Serve the pork steaks with warm pitta bread, salad and the yogurt sauce.