Shewchuks Spice Crusted Pork Blade Steaks Recipes

SPICE-CRUSTED PORK BLADE STEAKS

Steps:

• In a small bowl, combine rub ingredients and set aside.
• In a dry sauté pan over medium heat, toast cumin seeds until fragrant and just starting to turn a light brown. Remove cumin from pan and set it aside.
• Generously season blade steaks with salt. Using the back of a spoon or basting brush, coat steaks with a thin layer of mustard.
• Sprinkle cumin seeds on both sides of the steaks and pat them in so they stick to the mustard. Sprinkle a generous coating of rub on the steaks and drizzle them with a little olive oil.
• Prepare grill for direct high heat. place steaks on the cooking grate, close grill immediately reduce heat to medium.
• Cook steaks for 8-10 minutes, turning them once or twice, or until they are springy to the touch. Remove steaks from grill, tent them with foil and let then rest for 5 minutes. Drizzle with a little olive oil and serve.
• Warning: These steaks have a lot of juice and fat in them, so be on the alert for flare-ups.

SHEWCHUKS SPICE-CRUSTED PORK-BLADE STEAKS

Steps:

• Light a grill. In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 20 seconds. Let cool.
• In a small bowl, combine the chili powder with the chipotle, oregano and parsley. Season the pork on both sides with salt. Spread with the mustard. Sprinkle with the cumin, then the chili mixture.
• Drizzle the pork steaks with olive oil and grill them over a medium hot fire, until nicely charred and cooked through, about 8 minutes per side. Transfer the steaks to a platter and let them rest for 5 minutes before serving.