In a small mixing bowl, whisk together the white wine, crushed garlic, smoked paprika, broken bay leaves, piri-piri sauce, salt, and black pepper.

Place the thin pork steaks into a shallow dish or ziplock bag and pour the marinade over them, ensuring every piece is coated.

Cover and refrigerate for at least 2 hours, though overnight is best for maximum tenderness.

Preheat an outdoor grill or a stove-top grill pan to medium-high heat.

Remove the pork from the marinade, shaking off excess liquid, and brush the meat lightly with the olive oil.

Grill the steaks for 3 to 4 minutes per side until they develop a nice char and are cooked through.

Transfer to a platter and serve immediately with fresh lemon wedges to squeeze over the meat.