Salt and pepper
Lemon zest and juice
Prepare pork steak by piercing with fork. Smother in meat tenderizer and a little salt. Set aside for 30 mins.
Combine yogurt, herbs and spices, oil, and lemon zest. Season with salt and pepper to taste.
Add lemon juice right before combining yogurt marinade with the meat. Make sure all parts of the meat are covered. Marinate in the refrigerator for at least an hour up to overnight.
Grill or pan fry.
The yogurt holds the flavors closer to the meat since it basically suspends the herb and spices. It creates a sort of herb flavored crust around the meat when cooked, if you are into that thing. It also helps in tenderizing the meat, apart from the meat tenderizer (just to help it along). Pork steak tends to become a little tough when grilled. I’m not too sure how long you should keep the pork in the marinade, or how long is generally fine. Yogurt doesn’t really keep that long, but a day would probably be okay as long as it is refrigerated.
I read somewhere that yogurt actually reduces the carcinogenic properties of grilled food. I don’t know if that’s really true though.
I don’t put in the amounts/measurements for the ingredients. For this, I think it best to eyeball the stuff. Or try the smell of it. I used mostly dried herbs except for the rosemary and mint. Dried herbs have more concntrated flavors, but fresh ones reduce the earthy taste. You can use dried rosemary too, but not the mint. Dried mint is just… wrong.