Recipe by Kittencal@recipezazz
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.
Top Review by justcallmetoni
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.
- 7 pork loin steaks (about 3/4-inch thick)
- 118.29 ml vegetable oil
- 118.29 ml soy sauce
- 59.14 ml sherry wine or 59.14 ml white wine or 59.14 ml red wine
- 118.29 ml molasses or 118.29 ml honey
- 14.79 ml grated fresh ginger (can use more)
- 29.58-44.37 ml minced fresh garlic (or to taste)
- 4.92 ml black pepper (or to taste)
- 2 large green onions, coarsley chopped
Directions See How It's Made
- 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).