Prep 0 mins
Cook 20 mins
This recipe uses a less expensive cut of meat, which can can be slow cooked on the barbecue - a quote that I recently found that I think is so true "I believe we are going from where convenience was everything to a time in which quality is more important".
- 2 tablespoons dried ancho chile powder (or any other chili powder)
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dried chipotle powder (or cayenne)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon cumin seed
- 6 pork steaks (each 8-10 oz)
- kosher salt
- 2 tablespoons Dijon mustard (or regular prepared mustard)
- extra virgin olive oil
- 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.