Fresh sage and balsamic vinegar give a double punch of flavor to these meaty yet light steaks.
Nutrients per serving
36.8 g protein
20.1 g fat
1 g carbohydrates
1 mg iron
34 mg calcium
91 mg sodium
341 calories
• Excellent source of niacin trhiamine, riboflavin
• Excellent source of vitamin B6
Preparation time 15 minutes
Barbecuing Time 13 minutes
Marinating Time 1 hour
Cooking time N/A
Makes 4 to 6 servings
1/3 cup (75 mL) olive or vegetable oil
1/4 cup (50 mL) balsamic or red wine vinegar
2 tbsp (30 mL) finely chopped fresh sage
1 minced garlic clove
1/2 tsp (2 mL) freshly ground black pepper
4 pork steaks, each about 1 inch (2.5 cm) thick
1.Measure oil and vinegar into a small bowl. Whisk in sage, garlic and pepper. Place steaks in a glass plate or dish just large enough to hold steaks in a single layer. Pour marinade over top.
2.Cover and refrigerate at least 1 hour or overnight. Turn steaks partway through marinating. Before barbecuing, remove dish from refrigerator and bring steaks to room temperature.
3.Preheat barbecue and lightly oil grill. Remove steaks from marinade. Discard marinade. Grill steak for about 8 minutes, then turn. Continue barbecuing for about 5 to 8 more minutes. To test whether steaks are done, press centre of each with your finger. Steaks should feel firm throughout. Serve steaks with an assortment of grilled vegetables.