Chorizo Pork Steaks©


  • 5 pork loin steaks (24.6oz-700g)
  • 1 tablespoon olive oil
  • Salt & pepper
  • ½ tablespoon garlic puree
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • 7oz-200g chorizo sausage (cooking)
  • 3.5oz-100g breadcrumbs
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 2 tablespoons parmesan cheese (grated)
  • 1 teaspoon olive oil
  • 1 clove garlic


  1. In a large mixing bowl, combine all the marinade ingredients, until thoroughly combined. Make sure the pork steaks are fully coated. Cover with cling-film and pop into the fridge overnight
  2. When ready to proceed, pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Next, make the coating. In a mini food-processor, add the chorizo in pieces and blitz until almost like a fine mince. In a medium frying pan, heat up with the oil over a medium heat and add the chorizo. Cook for 3 minutes until the orange juices run. Add the breadcrumbs and over a low heat, cook for a further 2 minutes until slightly darker in colour and the chorizo oils have been soaked up. Transfer to a plate and set to one side
  3. Next, in the mini food processor, pop in the garlic, cayenne pepper, parmesan, salt and parsley and blitz. Mix in with the chorizo mix until well combined- this is your coating. Remove the pork from the fridge and coat each loin steak fully with the coating. Pop onto the roaster and cook for 20-25 minutes
  4. Remove the pork from the oven, check the internal temperature using a meat thermometer for a reading of at least 160˚F /71˚C. Set to one side and rest for 5 minutes before serving

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