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.
