Plan ahead the steaks need to marinade for 8-24 hours (24 hours is even better!) I made these on my indoor grill they are very good, they could also be broiled in the oven and of coarse an outdoor grill. If you can fit a few more pork steaks in the marinade then go ahead! This marinade will also work well for pork tenderloins and cubed pork for kabobs.
- 7 pork loin steaks (about 3/4-inch thick)
- 1⁄2 cup vegetable oil
- 1⁄2 cup soy sauce
- 1⁄4 cup sherry wine or 1⁄4 cup white wine or 1⁄4 cup red wine
- 1⁄2 cup molasses or 1⁄2 cup honey
- 1 tablespoon grated fresh ginger (can use more)
- 2 -3 tablespoons minced fresh garlic (or to taste)
- 1 teaspoon black pepper (or to taste)
- 2 large green onions, coarsley chopped
- In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
- Using a fork poke holes all over in the pork steaks.
- Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
- Place the bag into a large bowl to prevent any leaks.
- Cover and refrigerate for 8-24 hours turning occasionally.
- When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
- Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).
Wonderfully easy and delicious. I omitted the vegetable oil and replaced it with chicken broth. For the choice between the honey and molasses, I did half of each as I was worried that while I enjoy the robust flavor of molasses it can easily be overwhelming. Cooked mine on my GF grill along with some sliced vidalias, green peppers and zucchini, a sort of lazy kebob. Thanks Kitz.