Grilled Yucatan Pork Steaks Recipes

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CHEF JOHN'S YUCATAN-STYLE GRILLED PORK



Chef John's Yucatan-Style Grilled Pork image

This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h23m

Yield 6

Number Of Ingredients 13

2 oranges, juiced
2 lemons, juiced, or more to taste
2 limes, juiced, or more to taste
6 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon annatto powder, or more to taste, plus more to sprinkle on before grilling
1 teaspoon ground dried chipotle pepper
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
2 pork tenderloins, trimmed
1 tablespoon vegetable oil

Steps:

  • Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
  • Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
  • Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 12.1 g, Cholesterol 84.3 mg, Fat 9.9 g, Fiber 3.3 g, Protein 28.1 g, SaturatedFat 3 g, Sodium 1021.5 mg, Sugar 5.3 g

EASY TENDER GRILLED PORK STEAK



Easy Tender Grilled Pork Steak image

Make and share this Easy Tender Grilled Pork Steak recipe from Food.com.

Provided by WI Cheesehead

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1 (16 ounce) pork steak (bone-in)
1/2 teaspoon seasoning salt, to taste (we used No Salt brand)
1/2 teaspoon garlic powder (to taste)
1/2 teaspoon onion powder (to taste)
1/2 teaspoon black pepper (to taste)

Steps:

  • Season steak with all the seasonings.
  • Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.

Nutrition Facts : Calories 696.7, Fat 44.3, SaturatedFat 15.9, Cholesterol 253.3, Sodium 185, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 68.5

YUCATáN GRILLED PORK STEAK



Yucatán Grilled Pork Steak image

Number Of Ingredients 8

Yucatán Cabbage Salsa
4 thin (1/4-inch) pork loin steaks, sirloin or leg
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1/2 teaspoon salt, or to taste
vegetable oil for brushing on the onions and meat
2 large red or white onions, sliced 1/2-inch thick
avocado (Hass variety preferred) and tomato slices

Steps:

  • 1. Prepare the black beans one day ahead. Reheat shortly before serving. Prepare the cabbage salsa about 2 hours before serving and have it ready in a serving bowl. 2. Prepare an outdoor grill. Put the pork on a plate. Mix the orange juice, lime juice, and salt. Pour over the meat. Cover and set aside. 3. When the coals are hot, brush the onions with oil and lay them on a sheet of aluminum foil. Place on the outside edge of the grill and cook, turning once or twice, until charred, but not burned, 15 to 18 minutes. Remove from the grill, cover to keep warm and set aside. 4. Brush the pork with oil, and put on the hottest part of the grill. Grill about 2 minutes per side or until browned on the outside and no longer pink inside. Transfer the steaks to a serving platter. Coarsely chop the grilled onions and scatter over the meat. Arrange avocado and tomato slices around the edge of the platter. Serve with the black beans, cabbage salsa, and soft, warm corn tortillas.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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