Savory, sweet and heat!

Adobo Pork Steaks with Peach Salsa

Great flavor combinations for one of the cheapest cuts you can find in the grocery store.

Not my best results for this recipe. Try to use firm yellow peaches instead of white and grill pork steaks on the bbq! Also, make sure to allow proper marinating time.

FOR THE MARINADE:
2 tablespoons apple cider vinegar
1  Chipotle chili in Adobo sauce, minced
1 tablespoon Adobo sauce (from the canned chipotle)
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4  teaspoon freshly ground black pepper

2 bone-in blade pork steaks, 3/4 to 1 inch thick each

FOR THE SALSA:
2- 1/2 cups peaches, peeled and diced
2 Italian plum tomatoes, cored, seeded, and finely chopped
2 scallions (white part only), thinly sliced
1  jalapeño pepper, stemmed, seeded, and finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
Pinch kosher salt

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Brush the marinade on both sides of the steak. Cover the steaks with plastic wrap and refrigerate for 4 to 8 hours.

TO MAKE THE SALSA: In a medium bowl mix together the salsa ingredients. Cover with plastic wrap and refrigerate until ready to serve.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until the juices run clear, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes. Slice the steaks across the grain into thin strips. Serve warm with the salsa.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Notes: Find the canned chipotle in the hispanic section of your grocery store. About a dollar and you will have a lot left over. Can use nectarines or mangoes if you’re out of peaches—the main thing is to use something sweet to counter the heat.

Pairings: Chardonnay or dry white wine; lager or wheat beer

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