This recipe is quick, easy, and grilled…the perfect combination for a weeknight when the sun is finally starting to make more than a once-per-week appearance and you feel like enjoying a little time on the porch or patio cooking. And despite the reputation that chopped chipotles have for being a bit spicy, the other ingredients in the glaze on these steaks do a great job of mellowing and complementing the flavor of the smoky chipotle while leaving just a slight amount of kick.
- 3 large pork steaks, pastured if available – about 2 lbs total
- 2 large chipotle chiles en adobo, minced – about 2 tbsp (I will buy a can, then freeze the remainder – though I really want to just make my own).
- 2 cloves garlic, peeled and pressed
- 2 tbsp honey
- 2 tbsp extra virgin olive oil (not pictured)
- 1/2 tsp black pepper
- 1/2 tsp sea salt
Combine all of the ingredients (except the steaks) in a small prep bowl. Whisk with a fork until the mixture forms a thick glaze. Using a silicon or other basting brush, coat both sides of the pork steaks with the mixture. Set aside, and get the grill heated to 425 degrees (medium-high heat).
Once the grill reaches the proper temperature, throw the steaks on until they reach a perfect medium/medium-rare (I use my thermapen and shoot for a center temp right at 140 degrees). On the indirect pellet grill, this was about 10 minutes per side (they were a little cold still when I started). When done, remove from the grill and allow them to rest for a few minutes on a plate covered with foil before slicing and serving. Serve them up with some spicy-roasted broccoli, or a basic salad with poblano lime dressing, and dinner is ready!