Mexican Pork Steak with Avocado and Corn Salsa

Cook Time 25 minutes

Servings 4


4 x 200g Murray Valley Pork shoulder breast steaks (griller steaks), halved
1 corn
2 avocados, flesh diced
2 tomatoes, seeded and finely chopped
1 tbsp lime juice
1/3 cup coriander leaves
sea salt flakes to taste
Mexican chilli powder to taste
Rice bran oil for the bbq
2 red chillies
lime cheeks to serve


Cook the corn for 3 mins in boiling water. Drain and allow to cool before cutting off the kernels.

Meanwhile, gently combine the diced avocado, tomatoes, chilli, lime juice and coriander. Add the cooled corn and season with sea salt to taste.

Preheat the hotplate of a bbq over medium high heat. Sprinkle the pork steaks with chilli powder and sea salt flakes. Pour a little oil on the hotplate and cook the steaks for 4-5 mins per side or until cooked through. Serve with the avocado and corn salsa and lime cheeks.


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