- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Wheat free
- Over 4 serves veg or fruit
Check out this tasty dinner that teams perfectly grilled pork with lemony chimichurri sauce and a creamy potato salad.
- Serves4
- Cook time40 minutes
- Prep time15 minutes, + cooling & 10 mins marinating time
Ingredients
- 500g Coles Australian Sow Stall Free Pork Sirloin Steaks
- 1 tbs olive oil
- 2 garlic cloves, crushed
- 1 lemon, rind finely grated, juiced
- 1 lemon, extra, thickly sliced
- 1 bunch Coles Australian Broccolini Family Pack
Grilled lemon chimichurri
- 1 lemon, halved
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped mint
- 1/2 cup chopped coriander
- 2 tbs chopped oregano
- 1/2 tsp ground cumin
- 1/4 cup (60ml) avocado oil
Potato salad
- 6 Red Royale potatoes, thickly sliced
- 1 red onion, thickly sliced
- 60g pkt Coles Australian Baby Rocket
- 1/4 cup (75g) mayonnaise
- 1/4 cup (60g) sour cream
- 2 tbs French dressing
- 1 tsp wholegrain mustard
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the pork, oil, garlic, lemon rind and lemon juice in a large shallow bowl. Season and toss to combine. Place in the fridge for 10 mins to develop the flavours.
Step 2
Meanwhile, to make the grilled lemon chimichurri, heat a chargrill on medium-high. Add the lemon, cut-side down, and cook for 3 mins or until charred. Set aside to cool slightly. Juice the chargrilled lemon into a blender. Add the parsley, mint, coriander, oregano, cumin and oil and blend until smooth. Season.
Step 3
To make the potato salad, place the potato in a steamer basket over a saucepan of boiling water. Cook for 5 mins or until just tender. Transfer to a baking tray and spray with olive oil spray. Return the grill to medium-high. Cook potato, in batches, turning, for 5-7 mins each side or until golden and tender. Transfer to a serving platter. Cook the onion for 1-2 mins each side or until charred. Arrange over the potato on the platter. Top with the rocket. Whisk mayonnaise, sour cream, dressing and mustard in a small bowl. Season. Drizzle over the potato mixture.
Step 4
Heat the chargrill on medium. Add the pork and cook for 2-3 mins each side or until just cooked through. Transfer to a serving plate and loosely cover with foil. Add the lemon slices to the grill and cook for 1 min each side or until lightly charred. Transfer to plate with the pork. Add broccolini to the grill and cook for 5 mins or until tender.
Step 5
Drizzle the pork and broccolini with the grilled lemon chimichurri. Serve immediately with the grilled lemon slices and potato salad.
Recipe tip
COOK. STORE, SAVE.
Smart swap: No avocado oil for the chimichurri? You can use extra virgin olive oil instead, if that’s what you have in the pantry.
Chargrilled lemon-garlic pork with potato salad
- Serves4
- Cook time40 minutes
- Prep time15 minutes, + cooling & 10 mins marinating time
Ingredients
- 500g Coles Australian Sow Stall Free Pork Sirloin Steaks
- 1 tbs olive oil
- 2 garlic cloves, crushed
- 1 lemon, rind finely grated, juiced
- 1 lemon, extra, thickly sliced
- 1 bunch Coles Australian Broccolini Family Pack
Grilled lemon chimichurri
- 1 lemon, halved
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped mint
- 1/2 cup chopped coriander
- 2 tbs chopped oregano
- 1/2 tsp ground cumin
- 1/4 cup (60ml) avocado oil
Potato salad
- 6 Red Royale potatoes, thickly sliced
- 1 red onion, thickly sliced
- 60g pkt Coles Australian Baby Rocket
- 1/4 cup (75g) mayonnaise
- 1/4 cup (60g) sour cream
- 2 tbs French dressing
- 1 tsp wholegrain mustard
Description
Check out this tasty dinner that teams perfectly grilled pork with lemony chimichurri sauce and a creamy potato salad.
Method
Step 1
Place the pork, oil, garlic, lemon rind and lemon juice in a large shallow bowl. Season and toss to combine. Place in the fridge for 10 mins to develop the flavours.
Step 2
Meanwhile, to make the grilled lemon chimichurri, heat a chargrill on medium-high. Add the lemon, cut-side down, and cook for 3 mins or until charred. Set aside to cool slightly. Juice the chargrilled lemon into a blender. Add the parsley, mint, coriander, oregano, cumin and oil and blend until smooth. Season.
Step 3
To make the potato salad, place the potato in a steamer basket over a saucepan of boiling water. Cook for 5 mins or until just tender. Transfer to a baking tray and spray with olive oil spray. Return the grill to medium-high. Cook potato, in batches, turning, for 5-7 mins each side or until golden and tender. Transfer to a serving platter. Cook the onion for 1-2 mins each side or until charred. Arrange over the potato on the platter. Top with the rocket. Whisk mayonnaise, sour cream, dressing and mustard in a small bowl. Season. Drizzle over the potato mixture.
Step 4
Heat the chargrill on medium. Add the pork and cook for 2-3 mins each side or until just cooked through. Transfer to a serving plate and loosely cover with foil. Add the lemon slices to the grill and cook for 1 min each side or until lightly charred. Transfer to plate with the pork. Add broccolini to the grill and cook for 5 mins or until tender.
Step 5
Drizzle the pork and broccolini with the grilled lemon chimichurri. Serve immediately with the grilled lemon slices and potato salad.