Spice-Crusted Pork Blade Steaks

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".

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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

• Steaks

• 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

Directions

1. In a small bowl, combine rub ingredients and set aside.
2. 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.
3. Generously season blade steaks with salt. Using the back of a spoon or basting brush, coat steaks with a thin layer of mustard.
4. 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.
5. Prepare grill for direct high heat. place steaks on the cooking grate, close grill immediately reduce heat to medium.
6. 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.
7. Warning: These steaks have a lot of juice and fat in them, so be on the alert for flare-ups.