Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle with the lemon pepper seasoning and season with salt. Toss to coat, then roast until tender, 20-25 minutes. No BBQ? Remove potato from oven after 10 minutes, so you can add chorizo to the tray in step 3!

While the potato is roasting, cut the leek in half, lengthways. Quarter the capsicum. Cut the red onion into thick wedges. Transfer the prepped veggies to a large bowl, then top with a drizzle of olive oil and a pinch of salt and pepper, tossing to coat. In a medium bowl, combine a drizzle of olive oil and Nan's special seasoning. Add the pork loin steaks, turning to coat. No BBQ? Thinly slice capsicum, leek and onion. Set aside, then prep the pork as above.

When the BBQ is hot, grill the chorizo, turning occasionally, until slightly charred, 10-12 minutes. Transfer to a plate. Meanwhile, grill the capsicum, leek and onion, turning, until charred and tender, 6-8 minutes. Transfer to a large bowl. No BBQ? Cut chorizo into 2cm chunks. When potato has been roasting for 10 minutes, remove from oven and add chorizo to tray. Roast for another 10-15 minutes. Meanwhile, heat a large frying pan with a drizzle of olive oil over a high heat. Cook capsicum, leek and onion, tossing, until tender, 6-8 minutes. Transfer to a large bowl.

While the veggies are grilling, grill the pork, until charred and cooked through, 2-4 minutes each side. Transfer to a plate to rest for 5 minutes. No BBQ or flat plate? Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Transfer to a plate as above. TIP: Pork can be served slightly blushing pink in the centre.

While the pork is resting, roughly chop the cooked capsicum and chorizo. To the roast potatoes, add the chorizo, tossing to combine. To the bowl with the veggies, add the grated Parmesan cheese, baby spinach leaves, capsicum and a drizzle of red wine vinegar. Toss to combine. Season to taste.

Slice the chargrilled pork steaks, then top with a dollop of the mojo rojo dressing. Bring the Spanish-style pork steaks, chorizo potatoes and veggie toss to the table to serve.