Grilled Pork Shoulder Steaks With Herb Salad Recipes

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GRILLED PORK SHOULDER STEAKS WITH HERB SALAD



Grilled Pork Shoulder Steaks With Herb Salad image

Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Grill/Barbecue     Grill     Meat     Pork     Shallot     Lime Juice     Chile Pepper     Herb     Cilantro     Basil     Marinate     Marinade     Summer     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Dairy Free

Yield 8 servings

Number Of Ingredients 9

4 medium shallots, 2 chopped, 2 thinly sliced
6 garlic cloves
⅓ cup plus 3 Tbsp. fish sauce
⅓ cup plus 3 Tbsp. fresh lime juice
3 Tbsp. light brown sugar, divided
8 (¾"-thick) pork shoulder steaks (3½-4 lb. total)
Kosher salt
2 red or green Thai chiles, thinly sliced
3 cups Thai or sweet basil leaves, cilantro leaves with tender stems, and/or dill

Steps:

  • Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
  • Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
  • Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7-9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
  • Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
  • Arrange sliced meat on a platter and scatter herb salad over.

GRILLED HERB-CRUSTED TOP LOIN STEAKS



Grilled Herb-Crusted Top Loin Steaks image

A blend of herbs creates a smoky, crunchy coating on grilled beef steaks.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 2

Number Of Ingredients 6

1 tablespoon olive or vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
2 cloves garlic, finely chopped
2 beef boneless top loin steaks, 1 inch thick (about 1 pound)

Steps:

  • Mix all ingredients except beef in small bowl. Rub and press mixture into all surfaces of beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Grill beef uncovered 4 to 5 inches from medium heat 1 minute on each side to seal in juices. Cover and grill 6 to 10 minutes longer for medium doneness, turning once.

Nutrition Facts : Calories 295, Carbohydrate 1 g, Cholesterol 120 mg, Fiber 0 g, Protein 46 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg

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2020-04-14 Step 3. Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer …
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  • Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
  • Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
  • Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°, 7–9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
  • Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.

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