Marinated Pork Steaks Grilled Over A Hot Charcoal Fire

Marinated Pork Steaks Grilled Over A Hot Charcoal Fire

I've been cooking a lot of pork chops and pork steaks since the Great Lisle Flood of 2013. They are quick and easy, especially when I'm not sure how many of my housemates and friends will be dining. I guess this tendency goes back to my Wednesday night dinner days.

A lot of times when I would have a group over for dinner, I would use my charcoal grill for pork steaks. I could grill a whole batch of these pork steaks in just a few minutes because they are thin and charcoal is hot.

There is something about a platter of sizzling pork steaks that gets everyone’s attention. They are a great way to fill out a dinner menu. Don’t tell anyone, but not only do they cook fast, they are pretty inexpensive too. It doesn’t matter, when people see sizzling pork steaks, they are ready to chow down.

4 pork steaks

Cajun seasoning

5 cloves of garlic, smashed and minced

1 tsp. red pepper flakes

1 tsp. soy sauce

1/2 cup olive oil

Juice of 3 lemons

1 tbs. oregano

Preparation

Season the pork steaks on both sides with cajun seasoning. Place the pork steaks in one of those zip lock bags. Add the garlic, red pepper, soy sauce, olive oil, lemon juice and oregano. Seal the bag and let them marinate a couple of hours in the fridge.

Light a charcoal grill and have it set for direct grilling. Place the steaks directly over the coals. It is ok if they flame up a bit. Char the steaks on both sides. Depending on how hot the coals are and how close the grate is to the coal, cooking time will vary. I’d plan on about 2 minutes per side. You want them charred on the out side and just loosing the pink inside.

Serving

Don't forget to share some grilled pork with your dogs!

I suggest at least two steaks per person. Place the sizzling pork steaks next to a big pile of spaghetti marinara. I also like grilled mixed vegetables (broccoli, peppers, zucchini, onions and eggplant) which have been sprinkled with extra good olive oil and parmesan cheese. 

Fresh homemade bread and butter as well as a bowl of minestrone soup will round things out. Just open a bottle of Montepulciano DʼAbruzzo and you are ready to feast.