Put aside the pricey pork chop every now and then and turn to a cheaper cut with a lot more character: the pork steak. In today’s world of überlean pork, the pork steak, which is cut from the generously marbled shoulder, is so notoriously succulent it’s a natural for the grill. Here the steaks are bathed in a marinade of apple cider and maple syrup, which turns sticky and crispy on the grill.
Serve these steaks up with something fresh like Summer Greens & Melon Salad or Dandelion and Caramelized Carrot Salad.
- about 2 pounds pork steaks (from shoulder or butt), cut 1-inch thick and trimmed of excess fat
- 5 tablespoons maple syrup
- 3 tablespoons cider vinegar
- 5 large cloves garlic
- 1/2 teaspoon fresh-ground black pepper
- Salt to taste
- Spread the pork steaks on a large platter. In a blender or food processor, purée together the maple syrup, cider vinegar, garlic, and pepper. Pour over the steaks, turning them to coat with the mixture. Marinate the steaks in the refrigerator for 30 minutes to 4 hours.
- Prepare a charcoal grill for two-zone cooking (page 5). If using a gas grill, set one burner on high and one burner on low. Oil the grate.
- When the coals are ready, sear the steaks on both sides over high heat, sprinkling them with salt. Move them to the cooler side of the grill and continue cooking them slowly until they are firm when pressed with your finger, about 5 to 8 minutes more per side. Rest the steaks off the fire for 10 minutes and serve them hot.