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Pork Steaks & Grilled Farmers Market Salad Recipe

Name: Pork Steaks & Grilled Farmers Market Salad
Prep time: 10 min.
Cook time: 25 min.
Yield: 4.00 servings
Cuisine: American
Ingredients: 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; Half loaf sourdough bread, sliced 1-inch thick; 1/4 cup unsalted butter, softened; 1/4 cup 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; 4 (8 to 12 oz.) thin, bone-in pork shoulder steaks; (or more) Georgia Boys All-Purpose BBQ Rub

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.

YIELD
4 servings

TIME
Prep: 10 min.
Cook: 25 min.

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.

Other Recipe Suggestions

Grilled Greek Salad with Dill Quinoa

Grilled Pinchitos with Yogurt Lime Dipping Sauce

Grilled Thai Beef Salad

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.

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.

THANKS TO
Savory Spice Test Kitchen

NUTRITION

Dairy-Free

Gluten-Free

Nut-Free