Meat & Seafood
From the cold waters of Alaska. Previously frozen. Save $6 LB
OZ I
collaboration IPA with Westbound and Down that shows resin and berry notes with a little bitterness on the finish.
Pork shoulder steaks are the unsung hero of the grill—tender, flavorful, and ready to soak up all the bold flavors you throw at them. In this Thai-inspired recipe, a savory, umami-rich marinade sets the stage, but it’s the zesty Chile Relish that steals the show. Bonus: it’s just as amazing on chicken, fish, or shrimp. So go ahead—fire up the grill and get ready for some serious flavor fireworks.
Serves: 4
Difficulty: Easy
Allergens: Milk, Wheat
Ingredients:
Thai Pork Steak
Prep time: 20 min.
Inactive time: 4 hours
Cook time: 13-15 min.
2-3 lb. boneless pork shoulder steak
1 T Secret Aardvark Habanero hot sauce
3 T garlic, minced
2 T soy sauce
¼ C oyster sauce
3 T cilantro, chopped
2 T fish sauce
Chile Relish
4-5 mixed chiles (Hatch, jalapeno. Serrano, Fresno, Jimmy Nardello) seeded, quartered lengthwise and sliced thinly
2 small shallots, peeled, quartered and sliced thinly
¼ c lime juice
2 T cilantro, rough chopped
2 T fish sauce
2 T brown sugar
Steps:
• Prick pork steaks with a fork all over. Combine pork steak with all marinade ingredients. Chill 1 hour to overnight.
• Preheat grill. Cook steaks over high heat until marked well and 140F in center, about 8 min. remove from grill and let rest 5 min.
• Meanwhile, combine all Chile Relish ingredients well and chill until ready to use. Serve over warm steaks with more lime and cilantro as garnishes, and fresh jasmine rice as desired.
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Natural Factors
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