Jalisco-style Pork Steak
James Carrier
Notes: Don't be concerned if the frying pan looks a bit small; when the meat hits the heat, it shrinks almost at once.
How to Make It
Step 1
1
Rinse pork; trim and discard any fat. Place meat between sheets of plastic wrap. With a flat mallet, pound until meat is an even 1/4 inch thick.
Step 2
2
In a small bowl, mix paprika, vinegar, garlic, cumin, oregano, and 1/2 teaspoon salt. Uncover meat and rub seasoning mixture evenly over both sides.
Step 3
3
Add enough oil to a 10- to 12-inch frying pan over high heat to coat pan bottom when swirled. When pan is hot, add meat and cook until edges turn white, about 2 minutes. Turn meat and brown other side, about 2 minutes. Continue to turn for even color until pork is no longer pink in the center (cut to test), about 8 minutes total. Cut into serving pieces. Add salt and lime juice to taste.
Ingredients
1 pork tenderloin (3/4 to 1 lb.)
1 tablespoon paprika
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
About 1/2 teaspoon salt
1 to 2 teaspoons olive or salad oil
Lime wedges
Directions
Step 1
1
Rinse pork; trim and discard any fat. Place meat between sheets of plastic wrap. With a flat mallet, pound until meat is an even 1/4 inch thick.
Step 2
2
In a small bowl, mix paprika, vinegar, garlic, cumin, oregano, and 1/2 teaspoon salt. Uncover meat and rub seasoning mixture evenly over both sides.
Step 3
3
Add enough oil to a 10- to 12-inch frying pan over high heat to coat pan bottom when swirled. When pan is hot, add meat and cook until edges turn white, about 2 minutes. Turn meat and brown other side, about 2 minutes. Continue to turn for even color until pork is no longer pink in the center (cut to test), about 8 minutes total. Cut into serving pieces. Add salt and lime juice to taste.
Search All of Sunset's Recipes
The Latest
The Ultimate Insider Guide to Joshua Tree and the High Desert
