Grilled Pork Shoulder Steaks With Herb Salad Food

HOW TO COOK PORK SHOULDER STEAK

Steps:

• Place steaks on a cutting board and cover with plastic wrap. Pound the meat with a meat millet, being careful not to hit the bones to tenderize and flatten the steaks. Trim the fatty parts on the outside of the steaks.
• Place in a bowl or a large zip lock bag. Add the olive oil, vinegar and seasoning. Cover and refrigerate for at least 30 minutes to up to 24 hours.
• Preheat a gas grill to 450-500F. Clean the grates.Place the meat (make sure there is no oil dripping) on the grill and cook for 5-6 minutes per side, until charred and the internal temperature reaches at least 145 F. I cook it to a slightly higher temperature.
• Let the meat rest for 3-5 minutes. Serve.

EASY TENDER GRILLED PORK STEAK

Steps:

• Season steak with all the seasonings.
• Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.

GRILLED PORK SHOULDER STEAKS WITH HERB SALAD

Steps:

• Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
• Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
• Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7-9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
• Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
• Arrange sliced meat on a platter and scatter herb salad over.

CHIPOTLE-GRILLED PORK SHOULDER STEAKS WITH CORN SALSA

Steps:

• Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
• Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
• Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
• Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.