We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Grilled Pork Shoulder Steaks with Tomato Salad
Summer 2021
You’re probably used to slow-roasting pork shoulder, but this cut also benefits from quick cooking over high heat. Shoulder cuts are so well-marbled it’s almost impossible to end up with anything other than a tender, juicy steak. Ask your butcher to cut the steaks for you, as you can’t always find them prepackaged at the grocery store.
Serves 4
4 boneless pork shoulder steaks, each about 1/2 inch (2 cm) thick and 11 oz (310 g)
2 3/4 tsp (14 mL) fine sea salt, divided
2 tsp (10 mL) ground chipotle
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
10 tsp (50 mL) olive oil, divided
4 tsp (20 mL) agave syrup, divided
1 cup (250 mL) very thinly sliced white onion
1 serrano chilli, thinly sliced
3 tbsp (45 mL) lime juice
1/2 lb (225 g) cherry tomatoes on the vine
2 lbs (905 g) heirloom tomatoes, cut into wedges
1/2 cup (125 mL) feta, crumbled
Maldon salt to taste
1/2 cup (125 mL) corn nuts, lightly crushed
1/2 cup (125 mL) lightly packed cilantro leaves and tender stems
1. About 1 hour before cooking, remove steaks from the fridge and let warm to room temperature.
2. Preheat barbecue to medium-high.
3. Combine 2 tsp (10 mL) fine sea salt, chipotle, cumin and coriander in a small bowl. Using your hands, rub spice mixture all over steaks, then brush with 4 tsp (20 mL) oil.
4. Place steaks on preheated grill. Cook, turning often until edges are lightly charred and an even crust has formed on each side, 8 to 10 minutes. Lower heat to medium (or medium-low if you experience flare-ups), then brush the tops of each steak with roughly 1/4 tsp (1 mL) agave. Flip and repeat. Continue to cook, flipping often, until the glaze is set, about 1 minute. Transfer steaks to a cutting board, loosely tent with foil and let rest.
5. Increase heat to medium-high.
6. While the grill reheats, combine remaining 2 tsp (10 mL) agave and 3/4 tsp (4 mL) fine sea salt, onion, serrano and lime juice in a large bowl.
7. Place cherry tomatoes on the grill and cook until softened and blistered, 4 to 5 minutes. Remove from grill and discard stems. Add cherry tomatoes to bowl with onion. Add remaining 2 tbsp (30 mL) olive oil, heirloom tomatoes and feta; toss gently to combine. Divide between plates. Right before serving, season with Maldon salt, then top with corn nuts and cilantro.
8. Slice pork against the grain and transfer to plates with tomato salad.
Serves 4
