Grilled Pork Sirloin steaks with Mexican Salsa
We all have a selection of spices in the pantry but perhaps don’t know what to do with them. Here is a delicious, quick and healthy recipe to use up some of your collection. My favourite part to this recipe is the salsa, which I love to toss through salads or serve on top of smashed avocado. A great bbq idea is to dice up the pork, skewer it onto sticks and roll it in the spice mix serving it in soft tortillas with the salsa for a weekend lunch or carefree dinner.
4 pork Sirloin chops
2 tsp brown sugar
½ tsp ground cumin
1 tsp oregano
¼ tsp ground chili
1 tsp smoked paprika
¼ tsp ground black pepper
¼ tsp salt
1 tsp of sunflower oil
For the salsa
2 round tomatoes, deseeded and diced
1 lebanese cucumber, deseeded and finely diced
2 tblsp coriander leaves and stalks, chopped
½ red onion, finely diced
2 eschallots ( green onion) finely sliced
1 cup cooked black beans ( you can use turtle beans or black eye beans)
2 tblsp olive oil
2 tblsp lime juice
Salt and pepper
Pat dry the pork sirloin steaks and set them aside on a plate.
Combine the brown sugar and all the spices together rub this into the pork steaks leaving them to sit in the fridge for at least 20 minutes. Combine all the ingredients for the salsa and season with salt and pepper to taste. Place this in the fridge while you are cooking the steaks.
Heat a griddle pan, fry pan or barbeque and drizzle the sunflower oil onto the steaks.
For a perfectly cooked pork sirloin steak, cook the steaks on one side for 6 minutes without turning. Turn the steaks over and cook on the other side for 2 more minutes, this will cook the steak to a perfect white, if you prefer them a little pink in the middle then reduce the cooking time.
Remove the steaks from the pan and allow them to rest for 2 minutes. Serve the steaks with the salsa and toasted flat breads.