Pork , Tamarind , Pineapple , Jalapeno
Best for: A tangy, tropical change from barbecue sauce.
Thin pork shoulder steaks have plenty of flavor for the grill. Tamarind brings a pleasant tartness, while smoky pineapple salsa adds sweetness and crunch.
Grill: Two-zone, 425°F. Equipment: Small saucepan, brush, tongs, thermometer.
Ingredients
Rest: 5 minutes. Total: 45 minutes.
- 4 boneless pork shoulder steaks, about 6 ounces each and ½ inch thick
- 1 tablespoon olive oil, divided
- ¾ teaspoon fine sea salt, divided
- ½ teaspoon black pepper
- 2 tablespoons unsweetened, ready-to-use tamarind puree, not concentrated extract
- 2 tablespoons brown sugar
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons water
- 4 pineapple rings, ½ inch thick, peeled and cored
- ¼ cup finely diced red onion
- 1 small jalapeño, seeded and minced
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
Directions
Preheat the grill. Brush pork with 2 teaspoons oil and season with ½ teaspoon salt and the pepper.
Simmer tamarind puree, brown sugar, soy sauce, and water in a small saucepan for 2–3 minutes. Divide into brushing and clean serving portions.
Brush pineapple with remaining teaspoon oil. Grill for 3–4 minutes per side until marked, then chop.
Mix pineapple with onion, jalapeño, cilantro, lime juice, and remaining ¼ teaspoon salt.
Grill pork for about 4–5 minutes per side. Move to indirect heat, brush with glaze, and cook until the thickest part reaches 145°F, approximately 2–5 minutes more. Discard leftover brushing glaze.
Rest for 5 minutes. Slice thinly across the grain and serve with pineapple salsa and the clean reserved glaze.
Grilling tip: Shoulder steaks have more chew than tenderloin. Keep them thin and slice across the grain; thick shoulder steaks need a different, longer cooking method.
