This is the ultimate late summer grillable meal, featuring BBQ flavored pork shoulder steaks with a hearty grilled salad of sourdough bread and seasonal farmers market finds.



Ingredients

  • For dressing:

  • 1/2 cup (packed) fresh parsley
  • 1/2 cup (packed) fresh mint
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 2 Tbsp. red wine vinegar
  • salt & pepper to taste
  • For salad:

  • Half loaf sourdough bread, sliced 1-inch thick
  • 1/4 cup unsalted butter, softened
  • 2 tsp. County Clare Seasoning Salt
  • 1 to 2 Tbsp. olive oil
  • 1 medium zucchini, sliced in half lengthwise
  • 1 medium yellow squash, sliced in half lengthwise
  • 1 medium leek, sliced in half lengthwise and dark green ends trimmed
  • 1 Honeycrisp apple (or other sweet apple), sliced thin
  • 2 cups arugula
  • For steaks:

  • 4 (8 to 12 oz.) thin, bone-in pork shoulder steaks
  • 2 Tbsp. (or more) Georgia Boys All-Purpose BBQ Rub

Notes

This recipe is featured in Spice Club, Savory's spice-of-the-month club. Here are some substitution options:

  • 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.

Directions

For dressing: Pulse all ingredients except salt & pepper together in a food processor until combined but still a bit coarse. Season with salt & pepper to taste.

For salad: Preheat grill and oil grates. Mix 1 tsp. County Clare into butter. Generously butter both sides of bread slices with seasoned butter. Grill bread for about 2 min. per side, or until toasted with nice grill marks. Let cool, then cut into 1-inch cubes. Meanwhile, brush veggies with oil and grill for 2 to 3 min. per side until nicely charred but not completely cooked through. Cut veggies into thick slices and toss with bread cubes and remaining 1 tsp. County Clare. Add apple slices 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 BBQ rub. Grill steaks around the outside edge of the coals (or heat source) for about 7 min. on each side. Rotate them 180 degrees about halfway through cooking on each side so they cook evenly. Remove from grill and serve alongside salad, drizzled with a bit of the remaining dressing.

Yields

4 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
County Clare Seasoning Salt 1 oz bag $2.70
Georgia Boys All-Purpose BBQ Rub 1 oz bag $2.20

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Paleo-Friendly

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