Pork steak on the grill

How to make pork steak on the grill? First of all, prepare the marinade for the pork. In a deep bowl, combine honey, vegetable oil, apple cider vinegar, cumin and red pepper, stir with a fork until smooth. If the honey is too thick, preheat it in a water bath or in a microwave oven to a liquid state.

The marinade will infuse a little and soak in the aromas of spices, but in the meantime, take care of the meat. If pork is already bought in the form of steaks, rinse them with running water and dry with a paper towel. If there is a large piece of chop, cut it. In a separate bowl, mix salt and ground black pepper, rub each piece of meat on all sides with seasonings and send it to a pickling bag. If there is no special bag with a fastener, use a regular plastic bag.

Pour the prepared honey marinade into the meat bag, close and stir well. Rub each piece through the bag and leave it in this form for an hour in a warm place (just on the kitchen table).

Pork is quite tender meat, in an hour it will be completely marinated and ready for frying. While the process is going on, light the grill. It is necessary to fry the meat already on completely burnt coals with a stable heat.

Take the pork chops out of the bag, sprinkle them with salt and pepper a little. Frying such meat on skewers is not too convenient, so use a grid or grate. Lay out the pieces of meat so that they do not touch each other, place the grill on the grill and fry for 4 minutes. Tender meat is cooked very quickly - it is important not to overdo it and not to over-dry it. Turn over and fry on the other side for another 3-4 minutes. If necessary and desired, you can fry the steaks a little longer.

Remove from heat and serve immediately hot. If desired, you can supplement with fresh bread, a side dish or a mix of vegetables.

Bon appetit!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.