Grilled Pork Steaks
Tasty, aromatic meat — easy to cook outdoors! Grilled pork steaks are tender and fragrant, perfect for a family dinner or a get-together in the backyard. A distinctive marinade rounds out the flavor, keeps the meat juicy, and gives it a golden crust. Serve them on their own, or add vegetables or a side if you like.
NOTKA56
Recipe author
Grilled Pork Steaks
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
14 g
Fats 55 %
23 g
Carbohydrates 12 %
5 g
284 kcal
GI:
0
/
0
/
100
- How do you make pork steaks on the grill? Start with the marinade. In a deep bowl, combine the honey, vegetable oil, apple cider vinegar, cumin, and red pepper, and stir with a fork until smooth. If the honey is too thick, warm it first over a water bath or in the microwave until it's pourable. Let the marinade sit and take on the aromas of the spices while you deal with the meat. If your pork is already cut into steaks, rinse them under running water and pat them dry with a paper towel; if you have one large piece, cut it into steaks. In a separate dish, mix salt and ground black pepper, rub each piece all over with the seasoning, and place it in a marinating bag. If you don't have a zip-top bag, a regular plastic bag works. Pour the honey marinade into the bag with the meat, seal it, and mix well, rubbing each piece through the bag. Leave it for an hour in a warm spot (right on the kitchen counter is fine). Pork is fairly tender, so an hour is enough to marinate it fully and get it ready to grill. Meanwhile, light the grill. The meat should go on only once the coals have burned down to a steady, even heat. Take the pork out of the bag and season it lightly with a little more salt and pepper. These steaks are awkward to cook on skewers, so use a grill basket or grate instead. Lay the pieces out so they aren't touching, set the grate over the coals, and grill for 4 minutes. Tender meat cooks fast — the key is not to overcook or dry it out. Flip and grill the other side for another 3–4 minutes, a little longer if you prefer. Take the steaks off the heat and serve right away while they're hot. Round them out with fresh bread, a side dish, or a mix of vegetables if you like. Enjoy!
- Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds. Choose a refined oil with a high smoke point for cooking at high heat.
- Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity 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 one).
- 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
- Honey - 400 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cumin - 333 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Apple cider vinegar - 14 kcal/100g
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