BARBECUED STEAK RECIPES RECIPES

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PORK LOIN STEAK RECIPES - BBC GOOD FOOD



Pork loin steak recipes - BBC Good Food image

Cook pork loin steaks for a quick midweek meal. These lean and tender cuts of meat are delicious pan-fried and served with mash, baked in a one-pot or glazed and barbecued.

Provided by Good Food team

Number Of Ingredients 1

BBQ CHICKEN RECIPE | JAMIE OLIVER RECIPES



BBQ chicken recipe | Jamie Oliver recipes image

Here's how to get your barbecue chicken brilliantly chargrilled, juicy and perfectly cooked

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

1 orange
1 dried chilli
1½ heaped teaspoons smoked paprika
1½ teaspoons Dijon or English mustard
3 tablespoons runny honey
3 tablespoons ketchup
1 teaspoon olive oil
4 x 120 g skinless higher-welfare chicken breasts

Steps:

    1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
    2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
    3. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
    4. Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.
    5. If using a griddle pan, put it over high heat now to get it screaming hot.
    6. Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
    7. Spoon a little of the reserved sauce over each breast.

Nutrition Facts : Calories 233 calories, FatContent 4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 34.1 g protein, CarbohydrateContent 16.2 g carbohydrate, SugarContent 15.8 g sugar, SodiumContent 0.9 g salt, FiberContent 0.1 g fibre

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    1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
    2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
    3. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
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    5. If using a griddle pan, put it over high heat now to get it screaming hot.
    6. Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
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