Michael Symon's Pork Steaks with Cherry Barbecue Sauce 🍒🔥 Symon’s Dinners Cooking Out

Описание: Michael Symon’s Pork Steaks with Cherry Barbecue Sauce are slow-grilled until fall-apart tender, then basted with a smoky-sweet homemade cherry barbecue sauce made with fresh cherries, cherry soda and molasses for a bold summer cookout dinner.
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Pork Steaks with Cherry Barbecue Sauce

RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 7 hr 30 min (includes marinating time)
Active: 40 min
Yield: 4 servings

Ingredients

Rub:

1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 to 5 teaspoons chile flakes, depending on how spicy you like it
Four 1 1/4-inch-thick pork butt steaks

Cherry Barbecue Sauce:

Olive oil, for drizzling
1 jalapeño, sliced
1 medium yellow onion, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 cups pitted fresh cherries (frozen work, too)
One 7.5-ounce can cherry soda, like Dr. Pepper
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Juice of 1/2 lemon

Directions

For the rub, in a mixing bowl, whisk together the black pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.

Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes.

Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic vinegar and lemon juice and purée again.

Transfer the sauce back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.

Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F. Baste with the cherry barbecue sauce once the pork steaks have cooked for 2 hours. Continue cooking until the pork steaks are tender and reach an internal temperature of 195 degrees F, 3 to 4 hours total.

Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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Michael Symon's Pork Steaks with Cherry Barbecue Sauce 🍒🔥 Symon’s Dinners Cooking Out
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