Juicy Pork Steak in Air Fryer
A quick and tasty pork steak recipe for the Air Fryer, perfect for a hearty dinner.
Steps
- 1
For the marinade, mix olive oil, soy sauce, apple cider vinegar, minced garlic, onion powder, and smoked paprika in a bowl.
- 2
Place the steaks in a resealable bag or flat dish, pour the marinade over, and ensure each steak is well coated.
- 3
Marinate in the refrigerator for at least 30 minutes; for deeper flavor, let sit 1-2 hours or overnight.
- 4
Remove steaks from fridge and let them come to room temperature for 10-15 minutes for even cooking.
- 5
Preheat the Air Fryer to 200°C (400°F) for 5 minutes.
- 6
Remove steaks from marinade and place them in a single layer in the Air Fryer basket.
- 7
Cook for 12-15 minutes, turning halfway through.
- 8
Optional: in the last 3 minutes, brush steaks with honey or BBQ sauce for a caramelized glaze.
- 9
Check internal temperature: it should reach 63°C (145°F) for safety.
- 10
Remove steaks from Air Fryer and let rest for 5 minutes before serving.
- 11
Serve with grilled vegetables, baked potatoes, or a fresh green salad.
Shopping list
2 pork steaks (about 7-9 oz each), 1/4 cup olive oil, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 2 cloves garlic, 1 tsp onion powder, 1 tsp smoked paprika, salt, pepper, optional honey or BBQ sauce
Recipe story
Marinated pork steak is an old culinary tradition found in many European cultures. In Germany, Schweinebraten is iconic, often marinated in beer and spices. In Spain, pork is frequently marinated in olive oil and smoked paprika, reflecting Moorish influences. This modern Air Fryer recipe preserves the essence of traditional marinades, offering a juicy texture and crispy crust.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Honey
Honey is one of the oldest sweet foods, used since the Stone Age. In ancient Egypt, it was offered to the gods and used in embalming. In ancient Greece, it was considered the food of the gods, and in Rome, it was used as medicine and preservative. During the Middle Ages, honey was the main sweetener in Europe before sugar.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
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