Chipotle Grilled Pork Shoulder Steaks With Corn Salsa Recipes
CHIPOTLE-GRILLED PORK SHOULDER STEAKS WITH CORN SALSA
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this Mexican barbacoa-style rub.
Provided by Anna Stockwell
Categories Dinner Summer Grill/Barbecue Pork Oregano Garlic Corn Onion Cilantro Feta Pumpkin Lime Wheat/Gluten-Free Taco Fall
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
- Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
- Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
- Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
- Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.
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- Mix Fat Boy Chipotle Rub with 2 tsp kosher salt in small bowl. Rub mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
- Prepare grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and thermometer inserted into thickest part reads 145 degrees for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest for 10 minutes.
- Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp kosher salt and stir to combine. Stir in cilantro, cheese, pumpkin seeds and lime juice. Taste salsa and add more kosher salt if needed.
- Transfer pork to a platter, drizzle any accumulated juices left on cutting board over it and sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
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