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Moroccan pork steaks with orange and fennel salad and grilled flat bread
Moroccan pork steaks with orange and fennel salad and grilled flat bread
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 10.00 gm ground cumin
  • 3 garlic cloves, crushed
  • 125ml olive oil
  • 125.00 ml coarsely chopped coriander
  • 2 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 4 (about 600g) pork rib steaks
  • 2 oranges, peeled, halved, sliced
  • 2 small fennel bulbs, trimmed, thinly sliced, fronds reserved
  • 90g pitted green olives, quartered
  • 1 Afghan flat bread (or 2 Lebanese bread), halved
Instructions:
  • Preheat your barbecue or chargrill pan on high. Mix cumin, garlic, and oil in a small bowl. Set aside 2 tablespoons of the mixture. To the rest, add coriander, lemon rind, and juice. Stir well. Place pork in a large bowl and pour the coriander mixture over it. Cover with plastic wrap and let it sit.
  • In a medium bowl, mix together the oranges and fennel. Toss in the olives and 2 tablespoons of reserved fennel fronds, combining gently.
  • Season the pork generously with salt and pepper. Grill the pork on a lightly oiled barbecue or chargrill pan, flipping occasionally, for about 6 minutes until beautifully browned. Remove the pork to a plate and cover with foil.
  • Brush the bread with the flavorful reserved oil mixture and toast under a preheated grill.
  • Assemble the orange and fennel salad on plates, layer pork on top, and serve promptly with toasted bread.

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