Before today, I have never eaten a pork steak. To be honest, I didn’t even know that one existed. When shopping at Wegman’s Grocery in Lakewood, NY I was checking out the packaged meats and came across a bone-in pork steak. This thing is huge and only cost about four bucks. It looked a bit fatty and I was concerned that the meat might be tough. I was right on the fatty and wrong on the tough part. I think that the fat made the meat incredibly juicy.
I wouldn’t go out and get a bunch of these pork steaks to serve to company, however, because there is a little trimming that needs to be done when you are eating this giant hunk of meat. It shouldn’t be describe it as sinew, but there are some parts that are a little tricky to eat. The bone itself (at least on the two that we cooked) is in the shape of a wishbone at one end. The meat between these bones was a bit on the rare side due to being between two bones. To cook it longer might make the rest of the steak overdone. It’s a tricky one to cook, to say the least. But, being so cheap, I say toss it on the grill and see what happens. Live and learn, right?
The steak itself doesn’t have a ton of flavor, so you need to add it. You can smack this pig around with some big seasoning, so don’t be shy. Since we made it in the summer, it was very simply prepared with a little lime, basic seasonings and some heat. No need to go marinating forever on this cut, it is tender enough on its own. After it is cooked, smother it in the tomatillo salsa and add in some of the grilled onions for a really good bite. Here’s how to do it:
Makes 2 big ass steaks and fixens
Ingredients for the steak
2 bone-in pork steaks, brought to room temperature
1 lime, juiced
Salt & Fresh cracked pepper
Ingredients for the grilled onions
4 bamboo skewers, soaked in water
2-3 sweet field onions or small vidalia onions
Make 1 recipe of Tomatillo Salsa
Turn your grill to high heat.
After washing and drying the pork steaks, coat them with the lime juice. Salt and pepper the steaks. Next, season the pork steaks liberally with the onion, garlic and chile powders. Sprinkle the cayenne powder on to your liking. I spray the steaks with olive oil just before I toss them on the grill as well.
Cut the onion into 1/2 to 3/4 inch disks. Put them on a skewer to prevent the onion from falling apart on the grill. Spray with olive oil on both sides and add salt and pepper. Put these on the grill now as they will take longer to cook than the pork steaks. This is a great time to make the tomatillo salsa.
After about 10 minutes of cooking, it is time to add the pork steaks to the grill. Cook them for a total of 12 minutes, flipping and turning every 2-3 minutes for nice grill marks. Turn the onions every now and again as well. When the pork is finished, make sure that it rests for about 5 minutes to unlock the juices.
Put the steak on a plate, top with the onions and tomatillo salsa for a really unique flavor experience. This recipe would go great with some grilled corn on the cob or even some grilled zucchini. We enjoyed it with a couple Tecate’s with lime because it is that kinda summer. Hope that you enjoy it as well.