Grilled Pork Steak With Mustard Glaze Recipes

GRILLED PORK STEAK WITH MUSTARD GLAZE

Steps:

• Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will in turn light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the chimney and pour the charcoal into the grill. Using oven mitts, replace the grill rack.
• Season the pork: Set the pork on a parchment-lined rimmed baking sheet. Brush with mustard, then season with pepper and several generous pinches of salt. Flip the meat, press down so it absorbs the seasonings, and repeat on the other side. Sprinkle fennel pollen over the meat on both sides and set aside.
• Grill: Cut the melon in half, scoop out the seeds, and cut into 7 or 8 wedges. Place on the outer edges of the grill, where the heat is indirect, and cook 4-6 minutes, turning halfway through. Lay the pork steaks in the middle of the grill over the hotter, direct heat. Place foil-wrapped bricks on top of the pork to keep the meat's edges from curling. Remove every 2 minutes to flip the meat, then replace bricks. If the meat flares up, move it to another spot on the grill. Halfway through grilling (which will take a total of about 6-10 minutes), baste the pork on both sides with the butter mop, and sprinkle with sugar to aid the caramelization. When the melon and the pork are both nicely charred, switch their locations on the grill: move the pork to the cooler edge of the grill and the melon to the hot center for about a minute, to warm through. Meanwhile, cut the radishes into large slices and set aside.
• Finish the dish and assemble: Grill the pickled garlic scapes for 1-2 minutes. On a serving platter or wooden board, plate the pork steaks, melon, charred garlic scapes, and radishes. Sprinkle everything with fresh lemon juice, a pinch of fennel pollen, and salt. Drizzle olive oil over the melon and scatter torn squash blossoms just before serving.
• For the garlic confit, preheat oven to 300 degrees F. In a small saucepan, add the garlic cloves, olive oil, lemon peel, and bay leaf. Cover and bake 1-1½ hours, until the garlic is tender and golden. For the butter mop, heat a small saucepan over medium-high heat. Add half the garlic confit (the remainder will last, refrigerated, up to two weeks); break it up and let it sizzle, 2-3 minutes. Add the vinegar and cook, stirring occasionally, until the mixture becomes a thick paste. Add butter, 2 tablespoons at a time, whisking with each addition. Bring the butter to a boil, then reduce heat to low. Whisk in the mustard and black pepper, and set aside until it's time to baste.
• Place 10 garlic scapes in a jar. Combine the rest of the ingredients in a small saucepan and bring to a boil; pour the liquid over the scapes to scald them. Seal the jar and place in a cool, dark place for 10 days to ferment.

PORK SHOULDER STEAKS WITH GRILLED MUSTARD GREENS RECIPE

Steps:

• Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
• Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.
• Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145°F for medium, 5-7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes.
• Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper. Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat.
• Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt.
• Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.

GRILLED HAM STEAK WITH APRICOT GLAZE

Steps:

• In a small bowl, mix together the jam, mustard, and vinegar.
• Broil or grill the ham slices, brushing with the basting sauce and turning once, for 8 to 10 minutes.
• Exchanges Per Serving: 3 Very Lean Meat, 1/2 Fat, 1/2 Fruit.
• Nutrition Facts: Calories 160; Calories from Fat 46; Total Fat 5g; Saturated Fat 2g; Cholesterol 50mg; Sodium 1224mg; Carbohydrate 4g; Dietary Fiber 0g; Sugars 4g; Protein 23g.

GRILLED STEAKS WITH MUSTARD-HERB RUB

Steps:

• Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks.
• Grill steaks over medium coals, turning occasionally, 11 to 14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turning halfway through cooking time. Season with salt to taste.

EASY TENDER GRILLED PORK STEAK

Steps:

• Season steak with all the seasonings.
• Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.