PORK SHOULDER STEAKS WITH HORSERADISH-MUSTARD SAUCE

Pork Shoulder Steaks With Horseradish-Mustard Sauce image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 18

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 (¾"-thick) pork shoulder steaks (1½-2 lb.)
Kosher salt
2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish
Special Equipment: A spice mill or mortar and pestle

Steps:

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.