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Grill-Fired Pork Steaks with Smoky Greens

Here’s an inexpensive pork steak that grills up like a sirloin but packs the flavor of pricier pork cuts.

Recipe courtesy of Cuisine at Home
 
These big, inexpensive cuts are sliced from the shoulder (or Boston butt), so there’s a bit of fat there, yes, as well as bone. But the fat is a built-in baster and keeps the meat moist and flavorful during grilling.
 
A steak can easily feed two, but after trying this recipe once, you may find that folks aren’t too eager to share!
 
Makes 4 steaks, 2 cups greens   
Total time: 40 minutes
 
INGREDIENTS
For the Steaks—
  • 3 T. paprika
  • 3 T. brown sugar
  • 2 t. pepper
  • 1 t. kosher salt
  • 1/2 t. red pepper flakes
  • 4 pork shoulder steaks, trimmed (about 1 lb. each)

For the Greens—
  • 1 strip thick-sliced bacon, chopped
  • 1 bunch collard greens, stemmed, chopped (3/4 lb.)
  • 1/2 cup chicken broth
  • Red pepper flakes to taste
 
INSTRUCTIONS:
Preheat grill to medium-high.
 
Blend paprika, brown sugar, pepper, salt, and 1/2 t. pepper flakes in a bowl, then rub onto both sides of each steak. Grill steaks until cooked through and well marked, about 5 minutes per side. Remove from grill and let rest 5 minutes.
 
Saute bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Add greens, broth, and pepper flakes; cover and steam until wilted, about 4 minutes, then season with salt.
 
 
Per steak with 1/2 cup greens: 828 calories; 45% calories from fat; 42g total fat; 18g carb.; 904mg sodium; 5g fiber; 92g protein
 

Grill-Fired Pork Steaks with Smoky Greens