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Chargrilled pork steaks with watermelon salad

Chargrilled pork steaks with watermelon salad

Total Time
35 min
20 min
15 min


Pork medallion or loin steak, raw

500 g, (4 x 125g)

Dry couscous

cup(s), (125g)

Lemon juice

1 tbs


1 whole, small size, cut into 3cm chunks


1 cup(s), leaves, coarsely chopped

Balsamic vinegar

1 tbs


1 tsp

Cumin seeds

2 tsp

Vegetable stock cube

1 individual, crumbled

Oil spray

1 x 3 second spray(s)


  1. Combine vinegar and honey in a large bowl and season with salt and pepper. Add pork and turn to coat. Cover and marinate in fridge for at least 2 hours or ideally overnight.
  2. Combine couscous, cumin and stock cube in a large bowl. Pour over ⅔ cup (160ml) boiling water and stir to combine. Cover and stand for 5 minutes or until water is absorbed. Scrape with a fork to separate grains. Set aside to cool. Stir through juice and season with salt and pepper.
  3. Place watermelon and watercress in a large bowl. Season with salt and pepper and gently toss to combine.
  4. Heat a chargrill pan over medium-high heat and lightly spray with oil. Cook steaks for 5 minutes each side or until cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes.
  5. Divide couscous and watermelon salad between plates and top with pork. Drizzle with any resting juices to serve.


TIP: Bulk up the couscous by adding a can of rinsed and drained chickpeas