Grilled Pork Steaks over Coals
Juicy, tender, and full of aroma — meat straight off the coals! Who doesn't love getting outdoors for a cookout and some good grilled meat? Pork is considered the best choice for it, since it's richer and juicier. Plain kebabs don't turn heads anymore, but pork steaks in an unexpected marinade, grilled over coals, catch everyone's attention. The meat comes out especially juicy and tender.
Cooking method
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Step 1:
How do you make grilled pork steaks over coals? Gather the ingredients from the list. Use fresh pork — tenderloin is best — rinse it well, pat it dry with paper towels, and cut it into small steaks about ¾ inch (2 cm) thick, keeping the pieces even in size and thickness. Put the meat in a deep bowl.
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Step 2:
Make the marinade. Into a bowl add the spices to taste — ground black pepper, salt, khmeli-suneli, ground coriander, and paprika — then pour in the full-fat kefir. Stir well so the salt dissolves and the spices are evenly distributed in the kefir. Thanks to its lactic acid, the kefir does a great job of tenderizing the meat.
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Step 3:
Pour the marinade over the meat in the deep bowl. Toss everything thoroughly by hand so every piece is evenly coated in the spices and marinade. Cover the bowl with a lid or plastic wrap and refrigerate for 3–4 hours to let the meat marinate.
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Step 4:
After that time, give the meat another toss in the marinade. Meanwhile, get your grill ready and light the fire. If you don't have a grill, a grate is enough — you can even rig one up from a few bricks. Check that the coals are good and hot; once it's really hot, you're ready to start grilling.
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Step 5:
Lay the pieces of meat on the grate, leaving space between them. Grill the meat, turning the pieces now and then so they don't burn; sprinkle them with a little water if needed.
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Step 6:
About 5–8 minutes per side is enough to grill the steaks over coals. Check for doneness with the tip of a sharp knife or by tasting. The meat should be soft, juicy, and tender, and the juices should run clear, with no pink.
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Step 7:
Serve the pork steaks with fresh vegetables, potatoes cooked over the coals, and bread. Enjoy!
- Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).
- You can use any other meat in place of pork here. Just keep in mind that the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken breast or turkey takes less.
- Pierce the meat with a knife: if it slides in easily and the juices run clear, it's done; if the juices are pink or red, keep cooking.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor beefy' 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Ground coriander - 25 kcal/100g
