Grilled Pork Blade Steaks
SO MANY FLAVORFUL CUTS OF PORK ARE AVAILABLE in grocery stores these days that it’s worth looking beyond pork tenderloin and pork chops. Pork blade steaks are long, thin, bone-in steaks cut from the pork shoulder; they’re an unusual cut, but available in most meat departments. Because the steaks can be tough, we created a marinade with a high acid content that breaks down the fibers in the pork, tenderizing the meat. Pork and chutney have a natural affinity, and we particularly like the sweet-hot flavor of Pasta & Co Roasted Tomato Chutney, but feel free to substitute your favorite brand.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Mix the oil, vinegar, garlic, chutney, 1 teaspoon salt, 1/2 teaspoon pepper, and green onion together in a small bowl. Place the steaks in a large resealable plastic bag or a large bowl and add the marinade. Make sure the steaks are coated on all sides. Marinate the steaks for 1 to 3 hours in the refrigerator. Take them out of the refrigerator 30 minutes prior to grilling, allowing them to reach room temperature.
Step 2
Prepare the grill by scraping it, oiling it, and heating it to medium-high heat. Lay the steaks on the grill. After 4 minutes, flip the steaks and cook for another 3 minutes for medium.
