Since the grill is a centerpiece of hot-weather cooking, we used it for these well-seasoned pork steaks.
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)
- Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
- In a small bowl, combine brown sugar, salt, chili powder, pepper, onion powder, garlic powder, and cayenne.
- Pat pork dry with paper towels, and sprinkle both sides with seasoning. Grill pork over direct heat, turning every 5 minutes, until a meat
- thermometer registers 145°, about 20 minutes. Let rest for 10 minutes. Serve with Chimichurri Sauce and Balsamic Fig Glaze.
Yields: 2 cups
- 1 cup finely chopped fresh parsley
- 1 cup extra-virgin olive oil
- ½ cup finely chopped fresh cilantro
- ¼ cup fresh lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper
- In a large bowl, combine all ingredients. Cover and refrigerate for 1 hour before serving.
Balsamic Fig Glaze
Yields: 1 cup
- ¾ cup fig preserves
- ¼ cup balsamic vinegar
- In a small saucepan, bring preserves and vinegar to a boil over medium heat. Serve warm.