Pork Steaks with Chimichurri and Balsamic Fig Glaze

pork steaks

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)
  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.

Chimichurri Sauce
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
  1. 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
  1. In a small saucepan, bring preserves and vinegar to a boil over medium heat. Serve warm.



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