PORK STEAKS WITH HOMEMADE BARBECUE SAUCE, TEXAS STYLE YUKON GOLD POTATO FRITES, AND GRILLED CHAYOTE
Steps:
- Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, about 2 minutes. Add in the beer, cook 5 minutes. Add in all other ingredients except 1 cup of chicken broth. Simmer for 15 minutes. If the sauce seems too thick, thin with the reserved chicken broth. Crumble the salt pork into the sauce. Set aside and wait for pork to grill. Season pork steaks with salt, pepper. Place on a medium-high grill and sear, 5 to 6 minutes on each side. Remove the steaks and dip in homemade BBQ sauce. Place back on the grill for 2 to 3 minutes, turning and basting to let the sauce caramelize on the pork steaks. Remove and let sit for 5 minutes. Serve with Yukon Gold Frites and Grilled Chayote and Tomatoes.
- Yukon Gold Frites: Thinly slice potatoes lengthwise to form a traditional thin chip. Toss into a hot pot of good frying oil (canola or peanut). Fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice (sea salt, white pepper, celery salt, ground cumin, paprika, black pepper, garlic powder, chili powder, lemon zest, cayenne pepper and dry mustard). Toss chips on a hot grill and cook through until brown, crispy, with nice grill marks. Serve with Chipotle Aioli to dip.
- Grilled Chayote: Slice 1 to 2 chayote lengthwise like the potatoes. Brush each side with melted butter and season with salt and pepper. Cook on a medium-high grill turning frequently to make crisscross marks on both sides. When fork-tender, remove from grill and season again.
- Grilled Roma Tomatoes: Slice 2 Roma tomatoes in half; core the center to remove seeds and to make a pocket. Sprinkle with salt and pepper. Brush with olive oil. Fill pockets with pesto, about 2 tablespoons each, and sprinkle on some grated Parmesan. Grill tomatoes until tender but not falling apart, about 5 minutes if grill is very hot. Sprinkle with a bit more grated Parmesan, and serve.
- Whisk all ingredients together.
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Tumusiime Sarah
[email protected]I'm going to make this recipe for my next dinner party.
Beta Dachi
[email protected]This recipe looks delicious.
Sammi Jay
[email protected]I can't wait to try this recipe.
Ian Lyman
[email protected]This is a great recipe for a summer cookout.
Teresa Collins
[email protected]I would recommend this recipe to anyone who loves pork steaks.
Ginane Mohamed
[email protected]This recipe is a keeper. I'll definitely be making it again.
Maria Gabaldon
[email protected]The grilled chayote was a nice addition to the meal.
Gavin Quincey
[email protected]The potato frites were crispy on the outside and fluffy on the inside.
Bacon Playz
[email protected]I love the smoky flavor of the barbecue sauce.
Jasmin Kamal
[email protected]This was my first time making pork steaks and they turned out great. Thanks for the recipe!
Yadav Pandey
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it.
tarek vvm
[email protected]This is a great recipe for a special occasion. It's a little time-consuming, but it's worth it.
Philip Edrah
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The steaks were juicy and flavorful.
DAFDOUF Dorra
[email protected]The pork steaks were a little dry, but the barbecue sauce helped. The potato frites were perfect.
Jay Neff (#1 Mizuki Fan)
[email protected]I followed the recipe exactly and the results were outstanding. My family loved it.
Ajoo Bhai
[email protected]This was an amazing dish! The pork steaks were cooked to perfection and the barbecue sauce was delicious. The potato frites were crispy and the grilled chayote was a nice touch.