Grilled Pork Steaks with Giardiniera

SERVES: 4

If you’ve never cooked a pork shoulder steak before you are in for a treaaaat. They are, in my opinion, far superior to the more commonly found pork chops--they’re fattier and more marbled, and therefore the meat is much more tender than you might expect with a pork chop. You won’t often find pork shoulder steaks, sold as such, but every butcher counter will have boneless pork shoulder (aka pork butt), and it’s as simple as asking the butcher to cut the shoulder into ½” steaks for you. This recipe is optimized for grilling, but you could absolutely sear these steaks in a cast iron skillet over medium high heat if you don’t have access to a grill. The timing should be more or less the same.

Active Time: 35 Mins

Total Time: 1 hr 35 mins (including marination)

grilled-pork

Produce

  • 4 garlic cloves
  • 2 cups parsley leaves and tender stems

Pantry

  • ½ cup red wine vinegar
  • ¼ cup plus 3 tablespoons olive oil
  • 1½ teaspoons sugar
  • Kosher salt , freshly ground black pepper
  • ¾ cup hot giardiniera, jarred

Meat

  • 2 pounds boneless pork shoulder, cut into ½” thick steaks

1. Marinate the pork:

  • In a large baking dish or shallow bowl, whisk together ¼ cup red wine vinegar, ¼ cup olive oil, 1 ½ teaspoons sugar and ½ teaspoon salt. Finely grate 4 garlic cloves into the marinade.

     

  • Season 2 pounds of pork shoulder steaks (cut ½” thick) all over with salt. Arrange in the marinade, turning to coat. Let sit, turning the steaks occasionally to ensure even marinating, at least 1 hour and up to 4 hours in advance. The pork can stay at room temp for up to one hour, if marinating longer, refrigerate.

2. Grill the pork:

  • Prepare a grill for two zone heat, meaning you will stack most of the coals on ½ of the grill, and fewer on the other, so that one side is very hot and the other medium low. If using a gas grill, preheat one side of the grill to medium high and the other side to medium low.

     

  • Grill pork on the hotter side of grill, moving to cooler side as needed to control flare-ups, until deeply browned on one side, 4-6  minutes.
  • Flip, and cook on the second side, 1-2 minutes longer, or until an instant-read thermometer inserted into the thickest part of pork registers 145°. You won’t get great color on the second side, but that’s okay--we’ve got good caramelization on one side, and that will carry a lot of flavor. Note: this timing will vary greatly depending on how hot your grill is, or how hot your coals are, so use this as a guide but be sure to get some good color on the first side before flipping, regardless of timing. If you’re working with a small gas grill, you may need to cover the grill in order to create a hot enough environment to achieve a good char. Every grill is different and you know your own grill best.
  • Transfer the pork to a platter and let rest for 5 minutes.

3. Make the herby giardiniera sauce:

  • Drain ¾ cup giardiniera from the marinade it is suspended in; transfer to a medium bowl.

     

  • Stir in ¼ cup red wine vinegar, 3 tablespoons olive oil, and a pinch of salt.

     

  • Roughly chop 2 cups parsley leaves and tender stems; stir in. Taste and add more vinegar or oil as necessary until very vibrant and delicious. Every brand of giardiniera is slightly different so you may need to tweak the acid and fat in order to create a well balanced vinaigrette for your pork.

4. Serve:

  • Slice the pork steaks across the grain into ½” pieces. Spoon the giardiniera over top and serve immediately.

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