Grilled Pork Steaks Food

GRILLED PORK STEAKS WITH ZUCCHINI COUSCOUS

Steps:

• Preheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
• Slice the pork almost in half lengthwise, stopping about 1/2 inch from the bottom, then open like a book. Cover with plastic wrap and pound with a meat mallet or heavy-bottomed skillet until the pork is about 3/8 inch thick. Remove the plastic. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
• Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste.
• Grill, turning once, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop. Grill the pork, turning once, until just cooked through, about 3 minutes per side. Transfer to a cutting board and let stand 5 minutes.
• Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste. Cut the pork into 4 pieces and serve with the couscous and yogurt sauce.

GRILLED PORK STEAKS RECIPE

Steps:

• Begin by making the marinade.
• Whisk together the canola oil, citrus juice, garlic, fresh herbs, salt and pepper in a medium to large sized bowl to combine together.
• Then, place the pork steaks gently into the marinade, turning them over to evenly coat them with the mixture.
• Next you will want to cover the bowl with either a lid or tin foil and refrigerate for 30-40 minutes.
• This is a step that cannot be rushed, so you always want to ensure you have plenty of time set aside for the process.
• After that, you should preheat the grill on high heat (about 450 degrees F) ten minutes prior to use.
• This step can be done while the meat is covered in the fridge.
• Next, take the steaks out of the marinade and discard the marinade, it is no longer needed for the recipe.
• Grill the steaks on one side over the high heat for about 3 minutes.
• Then, turn the steaks over to the other side and grill for an additional 3 minutes or until the internal temperature registers 145 degrees F.
• This step is where a digital thermometer comes in handy.
• Charts can be used as well, but for beginner grillers, it is best to be certain to make sure the steaks are safe to consume.
• Simply insert the thermometer into the thickest part of the steak without touching any of the bone.
• The last part is easy; transfer the pork steaks to a clean platter or serving dish and allow to rest for four to five minutes prior to serving.
• It is that simple! These delicious pork steaks are now ready to eat with your favorite side dishes.
• Recommended side dishes for pork steaks include Brussel sprouts, scalloped potatoes, butterbeans, creamed corn, or potato salad.
• Others like to keep it very traditional with side choices like mashed potatoes, green beans, or mixed vegetables.
• Of course the options are limitless and you can figure out what you think goes best with your grilled steaks.

GRILLED PORK STEAKS RECIPE

Steps:

• Brine the pork steaks within a mixture of dark cola, clear cola, apple juice, kosher salt and just enough water to fill your brining vessel.
• Allow them to brine for several hours, up to 3 days if you feel like it.
• Rinse off the brine from the steaks, pat them as dry as possible and then lay them out on a tray.
• Sprinkle the meat with either salt and pepper or the rub.
• Sear each steak over direct heat, roughly 10 minutes per side.
• Dab sauce onto one side of the steak, flip it over and apply sauce to the reverse side.
• Feel free to repeat this step if you love sauce.
• Close up every vent in your grill, allow the sauce to set into the steaks for 5 minutes and then take them out of the grill.
• Allow the steaks to rest between 5 and 10 minutes before you do any cutting.

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 GARLICKY FIVE-SPICE PORK STEAKS

Steps:

• If the pork steaks are large, cut them into pieces about the size of your hand. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well. Add the steaks and use your fingers to coat all the surfaces well. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
• Remove the pork from the refrigerator 30 minutes before cooking. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
• Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
• Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing. Provide each diner with an individual dish for the dipping sauce.

MANDARIN GRILLED PORK STEAKS

Steps:

• MARINADE: In small mixing bowl, stir bouillon cube into boiling water until cube is dissolved; then add remaining ingredients, except pork; mix well.
• Place pork steaks in resealable 1-gallon storage or freezer bag; add marinade and seal bag.
• Refrigerate at least 2 hours up to overnight, turning meat occasionally.
• Prepare outdoor grill.
• Grill the pork steaks 4 inches from coals, 12-15 minutes on each side or until juices run clear.
• Baste the steaks frequently with marinade while cooking.

TERIYAKI GRILLED PORK STEAKS

Steps:

• In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
• Using a fork poke holes all over in the pork steaks.
• Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
• Place the bag into a large bowl to prevent any leaks.
• Cover and refrigerate for 8-24 hours turning occasionally.
• When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
• Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).