I know that the classic steak is made from beef. But in this case, and the beef needs the "right". And to find it is not always possible. So often I cook a steak after all of the pork.

Meat cut across the grain, it's I think everything. We have obtained a rather thick slices, with a thickness of about 2 cm is Not worth it to make them thinner – and then ready the meat will be dry and not juicy. Slightly beats the meat.

Now it was the turn of the spices. We need a set for marinating skewers of meat FORESTER. I really want to tell You a handy thing, this set! The kit includes a hermetic package for marinating shish kebab with double zip-lock as much as 3 kg of meat + 100% natural ingredients and condiments are conveniently pickling, stored and transported directly in the package! ;) Something I digress... So, take that same package. Put spices from the kit, mashed in bowl with currants ( I have frozen), vegetable oil and steaks. Close zip lock, shake and voila... sent to the refrigerator for at least a couple of hours, preferably overnight.

Kindle fire in the grill. Spread the meat on the grill. When the barbecue grill will be the embers, as for the kebabs - put the grill with a pork steak on the grill. Fry the meat for about 10-15 minutes, not forgetting to turn. If in doubt about the readiness of steak you can cut with a knife – if the juice is not pink, but transparent, the meat is ready!

Spread the meat on a plate and serve immediately, the pork steak is amazing precisely hot. For me, the steak cooked on the grill – very fashionable items and do not overload it with a side dish is that the vegetables blend well with it, so a light salad of fresh vegetables would be appropriate.