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Sharon, Here is the recipe.
Grill-fired Pork Steaks
with smoky greens
Makes 4 steaks - 2 cups greens
Total time 40 minutes
For the Steaks
Blend;Rub onto steaks:
3 T Paprika
3 T Brown Sugar
2 tsp pepper
1 tsp kosher salt
1/2 tsp red pepper flakes
4 pork shoulder steaks, trimmed (about 1 lb each).
For the Greens
Saute and Add; Season with:
1 strip thick-sliced bacon, chopped
1 bunch collard greens, stemmed, chopped (3/4 lb)
1/2 cup chicken broth
red pepper flakes to taste
Preheat grill to medium-high.
Blend paprika, brown sugar, pepper, salt and 1/2 tsp red pepper flakes in a bowl, then rub onto both sides of each steak. Grill steaks until cooked through and well marked, about 5 minutes per side. Remove from grill and let rest 5 minutes.
Saute bacon in a large nonstick skillet over medium heat until crips, about 8 minutes. Add greens, broth, and pepper flakes; cover and steam until wilted about 4 minutes. Then season with salt.
Serve with Tomato Chowchow and Rosemary Tomato Skewers.
Tomato Chowchow
Makes 2 cups
1/2 green bell pepper
1 jalapeno
1 cup tomatoes, diced
1/2 cup red onion, diced
1/2 cup prepared yellow mustard
1/4 cup purchased barbecue sauce
Preheat gill to medium.
Grill bell pepper and jalapeno until beginning to char, about 5 minutes. Place both in a plastic bag to steam for 5 minutes, then peel, seed and dice.
Combine remaining ingredients in a bowl then stir in peppers. Serve at room temperature.
Rosemary Tomato Skewers
Makes 4 skewers
4 rosemary sprigs (5-6 " long)
12 cherry tomatoes
olive oil
salt and pepper to taste
Prepare grill with foil (to protect skewer ends from browning)
Preheat to medium-high.
Strip the lower 2/3 of needles off rosemary springs (reserve needles for another use), then thread with 3 tomatoes. Grill skewers until tomatoes are lightly charred, 1-2 minutes, arranging needles on the foil to protect from burning.
Drizzle with oil and season with salt and pepper.
Erin
Mom to three wonderful 7th graders!
The time is flying by.