Best Pork Shoulder Steaks In Tomato Herbs Sauce Recipes

Pork Tenderloin Steaks with Mustard Cider Sauce image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons unsalted butter
1 small shallot, minced
1/3 cup apple cider or juice
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives

Steps:

Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

Grilled Pork Shoulder Steaks With Herb Salad image

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 9

4 medium shallots, 2 chopped, 2 thinly sliced
6 garlic cloves
⅓ cup plus 3 Tbsp. fish sauce
⅓ cup plus 3 Tbsp. fresh lime juice
3 Tbsp. light brown sugar, divided
8 (¾"-thick) pork shoulder steaks (3½-4 lb. total)
Kosher salt
2 red or green Thai chiles, thinly sliced
3 cups Thai or sweet basil leaves, cilantro leaves with tender stems, and/or dill

Steps:

Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7-9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
Arrange sliced meat on a platter and scatter herb salad over.

Pork Shoulder Roast with Tomatoes image

Provided by Martha Stewart

Time 2h15m

Number Of Ingredients 9

3 pounds boneless pork shoulder roast, tied and patted dry
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 pints cherry tomatoes
2 1/2 cups low-sodium chicken broth
2 tablespoons red-wine vinegar
4 teaspoons smoked paprika (or hot or sweet Hungarian paprika)

Steps:

Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.
Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.

Nutrition Facts : Calories 244 g, Fat 15 g, Fiber 2 g, Protein 22 g, SaturatedFat 4 g

Pork-Shoulder Steaks With Hot Pepper Dip image

Provided by Steven Raichlen

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 quart distilled white vinegar
1/2 pound salted butter (2 sticks)
1/2 pound lard (or butter)
2 tablespoons kosher salt, or to taste
2 tablespoons cayenne pepper (3 if you like your dip really fiery)
2 tablespoons ground black pepper (3 if you like your dip really fiery)
1 tablespoon yellow mustard (optional)
1 tablespoon ketchup (optional)
Vegetable oil, for the grill
2 pounds bone-in pork-shoulder steaks (3/4-inch thick)
Kosher salt and black pepper

Steps:

Make the dip: Place the ingredients in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or black pepper to taste. Transfer 2 cups of the dip to a baking dish large enough to fit the steaks.
Grill the pork: Set up your grill for direct grilling (see note below), and heat to high. Brush or scrape the grill grate clean, and oil it with a tightly folded paper towel dipped in vegetable oil.
Immerse the steaks in the dip in the baking dish, turning with tongs to coat both sides. Season with salt and pepper. Arrange the steaks on the grill grate. Grill until browned on both sides and cooked to taste, 3 to 5 minutes per side for medium. Baste the steaks with more dip as they grill.
Dunk the steaks in the pot (not the baking dish) of dip before serving. For extra excitement, ladle more dip into small bowls or cups for serving on the side.