Pork Steaks with Chimichurri and Balsamic Fig Glaze
Yields: 6 servings
  • ½ cup firmly packed brown sugar
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 6 (½-inch-thick) pork sirloin cutlets (about 2 pounds)
  • Chimichurri Sauce (recipe follows)
  • Balsamic Fig Glaze (recipe follows)
  1. Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
  2. In a small bowl, combine brown sugar, salt, chili powder, pepper, onion powder, garlic powder, and cayenne.
  3. Pat pork dry with paper towels, and sprinkle both sides with seasoning. Grill pork over direct heat, turning every 5 minutes, until a meat
  4. thermometer registers 145°, about 20 minutes. Let rest for 10 minutes. Serve with Chimichurri Sauce and Balsamic Fig Glaze.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/pork-steaks-chimichurri-balsamic-fig-glaze/