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