• Tommy Centola

Pork Steaks with Chimichurri Sauce

Pork steaks are very underrated. Here is a way to prepare them. These can stand up to a beef steak any day.


1/2 cup firmly packed dark brown sugar

3 tablespoons kosher salt

1 tablespoon chili powder

1 teaspoon ground black pepper

1 teaspoon granulated onion

1 teaspoon granulated garlic

1 teaspoon cayenne pepper

6 (1/2-inch thick) pork sirloin cutlets (about 2 pounds)

Chimichurri Sauce (recipe follows)


Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400-500℉).


In a small bowl, combine brown sugar, salt, chill powder, pepper, granulated onion, granulated garlic, and cayenne.


Pat pork dry with paper towels, and sprinkle both sides with seasoning. Grill pork over direct heat, turning every 5 minutes, until a meat thermometer registers 145℉, about 20 minutes. Let rest for 10 minutes. Serve with Chimichurri sauce.


Chimichurri Sauce


1 cup finely chopped fresh parsley

1 cup extra-virgin olive oil

1/4 cup fresh lemon juice

2 tablespoons minced garlic

1 tablespoon kosher salt

1 tablespoon dried oregano

1 tablespoon crushed red pepper


In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour before serving.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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