Provençal – the word conjures the scent of rosemary, lavender, thyme, fennel, oregano and basil. Bouillabaisse, ratatouille, and tapenade are all incredibly tasty foods from this region of southeastern France that tickle the senses and spoil the taste buds. And an easy way to add a little Provençal flare to any food – even if not a traditional recipe – is with a little Herbes de Provence. Such is the case with today’s post, where we were looking for an easy way to add a new twist to grilled pork steaks while keeping the whole meal preparation to under 30 minutes.
Gather Up:
- 2-1/2 lbs bone-in pastured pork steaks
- 1 tbsp Herbes de Provence
- 1 tbsp EVOO
- 1 tsp natural sea salt
Combine the oil, herbs, and salt in a small prep bowl and whisk to mix completely. Brush all over both sides of the pork steaks and set them aside. Start warming up the grill to 400 degrees, then get to work on your side dishes. Some Roasted Asparagus and Mushrooms and a salad would go well with this.
Once the grill is fully warmed up, put the steaks on the grill. Cooking over indirect heat, you should need about 20 minutes total – turning once half-way through. Check the internal temp with a thermapen or other instant read thermometer if you have one (shoot for about 145 degrees), or make a cut through near the bone and look for the meat to be just a touch pink but fully opaque. Over direct heat, you’ll want to start checking closer to about 12 minutes into cooking.
Remove from the grill and let rest for a couple of minutes before serving. Trim away from the bone, then slice across about 3/8″ thick and serve with your side dishes. Let the blend of herbs and the faint smokiness of the grill spoil you, and dig in!
Purely Primal 