Spice-Crusted Pork Blade Steaks |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe uses a less expensive cut of meat, which can can be slow cooked on the barbecue - a quote that I recently found that I think is so true I believe we are going from where convenience was everything to a time in which quality is more important . Ingredients:
2 tablespoons dried ancho chile powder (or any other chili powder) |
1 tablespoon granulated garlic |
1 tablespoon granulated onion |
1 teaspoon fresh ground black pepper |
1 teaspoon dried chipotle powder (or cayenne) |
1 teaspoon dried oregano |
1 teaspoon dried parsley |
1 tablespoon cumin seed |
6 pork steaks (each 8-10 oz) |
kosher salt |
2 tablespoons dijon mustard (or regular prepared mustard) |
extra virgin olive oil |
Directions:
1. In a small bowl, combine rub ingredients and set aside.
2. In a dry sauté pan over medium heat, toast cumin seeds until fragrant and just starting to turn a light brown. Remove cumin from pan and set it aside.
3. Generously season blade steaks with salt. Using the back of a spoon or basting brush, coat steaks with a thin layer of mustard.
4. Sprinkle cumin seeds on both sides of the steaks and pat them in so they stick to the mustard. Sprinkle a generous coating of rub on the steaks and drizzle them with a little olive oil.
5. Prepare grill for direct high heat. place steaks on the cooking grate, close grill immediately reduce heat to medium.
6. Cook steaks for 8-10 minutes, turning them once or twice, or until they are springy to the touch. Remove steaks from grill, tent them with foil and let then rest for 5 minutes. Drizzle with a little olive oil and serve.
7. Warning: These steaks have a lot of juice and fat in them, so be on the alert for flare-ups.
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