Mom's Cafe Home Cooking: Grilled Pork Steak

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Thursday, September 18, 2008

Grilled Pork Steak

If you have been following this blog you know we use our outdoor gas grill for more than grilling. It serves as a barbeque, oven and smoker as well. The weather has turned cooler with a strong hint of autumn in the air. The sun was out and it was dry so my husband decided grilling would be nice. He's been away since early Sunday morning and arrived home late last night so really needed home cooked comfort food.

Grilled Pork Steak

Tonight's dinner consisted of grilled pork steak, foil pack potatoes and steamed spinach. Old Fashioned Chile Sauce made the perfect autumn flavoured complement. It was a nice comfort meal!

We buy pork on the hoof meaning we buy the pig live from the farmer who then takes it to the abattoir for us. We pay the farmer for the pig and the abattoir for the cutting and wrapping. This affords us the luxury of having the meat cut exactly as we want it. Pork steak is a cut from shoulder blade roasts. Unlike the extra thick (1¼ inch) pork chops we have pork steaks cut to ½ inch thick. The steaks have a fair amount of fat that keeps the meat moist and flavourful while cooking. The meat is not as tender as other cuts of pork. Grilled then simmered in barbeque sauce is one way to tenderize the meat but slow cooking will give nice tender results as well.

Method: Heat the grill to medium low. Grill the pork steaks slowly without flare-ups. Turn when grill marks are well defined.

The potatoes were cooked in foil on the grill. They were lightly seasoned with extra virgin olive oil, sea salt, and garlic pepper. They were perfect topped with the deep aromatic flavours of the chili sauce.

Method: Wash the potatoes. Slice thinly using a mandolin. Place the sliced potatoes on a sheet of heavy tin foil or in a foil baking pan. Drizzle extra virgin olive oil over the potatoes. Season. Add another layer of heavy tin foil. Seal edges tightly. Place on grill on indirect heat about 15 minutes before putting the meat on. To serve, poke a hole in the top layer of tinfoil to release the steam then remove the tinfoil. Use a large, wide blade knife to lift the potatoes in a step fashion row for plating. Top with chili sauce if desired.