Grilled pork shoulder steaks with herb salad
Experience the delectable fusion of grilled pork shoulder steaks paired with a refreshing herb salad. This recipe promises a burst of flavors in every bite.
Ingredients:
- medium shallots, 2 chopped, 2 thinly sliced
- garlic cloves
- cup plus 3 Tbsp. fish sauce
- cup plus 3 Tbsp. fresh lime juice
- Tbsp. light brown sugar, divided
- ¾"-thick pork shoulder steaks (3½–4 lb. total)
- red or green Thai chiles, thinly sliced
- cups Thai or sweet basil leaves, cilantro leaves with tender stems, and/or dill
Instructions:
- Combine diced shallots, minced garlic, one-third cup fish sauce, one-third cup lime juice, and 2 tablespoons of brown sugar in a blender until it becomes a smooth mixture.Lightly sprinkle some salt on the steaks (the fish sauce will act as a seasoning too). Place the steaks in a large bowl or a 12x9 baking dish. Pour the marinade over them and use tongs to ensure the steaks are evenly coated. Allow them to sit at room temperature for 1 hour, or refrigerate for up to 12 hours, flipping them halfway through if possible.Preheat the grill to high temperature. Grill the steaks, turning them every minute or two, until they are slightly charred and crispy, and an instant-read thermometer reads 140°F in the thickest part, which should take about 7 to 9 minutes. Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing them thinly.In the meantime, combine chilies, the remaining 3 tablespoons of fish sauce, the remaining 3 tablespoons of lime juice, the remaining 1 tablespoon of brown sugar, and 1 tablespoon of water in a large bowl. Add the sliced shallots and herbs, toss to coat everything evenly, and lightly season with salt.Place the sliced meat on a serving platter and top it with the herb salad.
Summary:
- Calories: 8842 kcal
- Fat: 584 g
- Protein: 756 g
- Carbs: 99 g
- Potassium: 10476 mg
- Magnesium: 732 mg