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Test Kitchen Approved

Pork Steaks & Grilled Farmers Market Salad

Recipe By Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

25 Minutes

Recipe By Savory Spice Test Kitchen

Dive into summer with sweet BBQ pork shoulder steaks and a grilled salad that you can customize with your farmers market finds.

Recipe Notes

Vegetarian: Replace pork steaks with 2 (12 to 16 oz.) blocks of extra-firm tofu sliced in half lengthwise, or 4 (8 oz.) packages of tempeh, and follow the same seasoning and grilling directions as the pork.

Vegan: Follow vegetarian substitutions and use a vegan butter substitute.

Gluten-free: Use gluten-free bread.

Ingredients

For dressing:

2 cloves garlic

½ cups fresh parsley, packed

½ cups fresh mint, packed

⅓ cups olive oil

2 Tbsp. red wine vinegar


For salad:

¼ cups unsalted butter, softened


4 1-inch slices sourdough bread

1 medium zucchini, halved lengthwise

1 medium yellow squash, halved lengthwise

1 medium leek, halved lengthwise and dark green ends trimmed

2 Tbsp. olive oil

1 apple, cored and cut into bite-size pieces

2 cups arugula

For steaks:

4 (8 to 12 oz.) thin, bone-in pork shoulder steaks


Savory Spice ingredients in this recipe

Directions

For dressing: In a food processor, pulse all ingredients together until combined but still coarse. Adjust with additional salt & pepper if needed, to taste.

For salad: Preheat grill and oil grates. Mix butter with Country Onion Herb Veggie Shaker. Generously butter both sides of bread slices with seasoned butter. Grill bread for 2 min. per side, or until toasted with nice grill marks. Let cool, then cut into 1-inch cubes. Meanwhile, brush zucchini, yellow squash, and leek with olive oil and grill for 2 to 3 min. per side, or until nicely charred. Cut veggies into thick slices and toss with bread cubes. Add apple and arugula. Drizzle half the dressing over salad and toss.

For steaks: Keep grill heated and oil grates again. Season each pork steak liberally with Georgia Boys All-Purpose BBQ Rub. Grill steaks around the outside edge of the coals (or heat source) for 6 to 8 min. per side, or until internal temperature reaches 145 degrees. Remove from grill and serve alongside salad, drizzled with remaining dressing.