Pork Shoulder Steaks With Horseradish-Mustard Sauce

Summary
Prep time	30 min
Cook time	7-9 min
Source	Epicurious.com
Yield / serves	4 servings
Rating	(unrated)

Ingredients

Sauce:

• 2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish
• 2 Tbsp. Dijon mustard
• 1 Tbsp. whole grain mustard
• 1 tsp. honey
• Kosher salt

Steak and assembly:

• 1 toasted nori sheet (optional)
• 1 Tbsp. ground coriander
• 1 Tbsp. mustard powder
• 2 tsp. light brown sugar
• 1 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• Vegetable oil (for grill)
• 4 (3/4"-thick) pork shoulder steaks (1 1/2 – 2 lb.)
• Kosher salt
• 2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish

Preparation

Sauce:

Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.

Steak and assembly:

If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.

Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1–2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°F, 7–9 minutes. Transfer to a cutting board and let rest 5–10 minutes before thinly slicing.

Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.