Best Schweinsteak Grilled Pork Filets Recipes

SCHWEINSTEAK - GRILLED PORK FILETS

Steps:

• In heavy plastic ziplock bag mix vinegar, ketchup, oil, onion, garlic, mustard, pepper and sugar.
• Add herbs and Tabasco.
• Marinade steaks for at least 4 hours, then grill 4-5 minutes each side. Serve on hard-crust Broetchen.
• Try this one with Dijon, or Duesseldorf Mustard (available in German delis, sometimes in a good grocery store)

BLACKENED PORK FILLETS

Steps:

• To make marinade, crush up the cumin, fennel seeds and cloves in a mortar and pestle.
• Mix with the rest of the marinade ingredients.
• I usually use chipotle powder instead of the paprika, up to you.
• Season filets with salt and pepper, and toss them in most of the marinade until completely coated.
• Marinate for 12 hours, or at least one hour.
• Lay the four filets side by side, and skewer them all together with 1 inch in between each of them.
• Put them on a hot grill, or under a hot broiler for 15 to 20 minutes, turning often, and brushing liberally with the remaining marinade until you have a sticky blackened glaze.
• When done, let rest five minutes then slice the meat between the skewers.
• Great with salad, spiced beans, corn on the cob.
• and cold beer.

GERMAN SCHWENKBRATEN

Steps:

• Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
• Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
• Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
• Preheat grill for medium heat.
• Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.

MARINIERTER SCHWENKBRATEN (MARINATED PORK STEAKS)

Steps:

• 1. In a large bowl, mix the oil with the garlic, mustard and the rest of the spices. Add the steaks and the onions and turn to coat.
• 2. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 - 24 hours, mixing a few times to redistribute the oil.
• 3. Remove meat from the refrigerator about 1/2 hour before grilling, to take the chill off. Place pork (without onions) in a single layer over direct heat, salt a little and grill for 8-10 minutes on each side.
• 4. Serve with potato salad, dandelion salad, beer, and grilled vegetables.

SCHWEINSTEAK

Steps:

• Set out a heavy skillet and a roasting pan having a tight fitting
• cover.
• Cut the ribs into serving-size pieces.
• Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper.
• Pour the cooking oil in the heavy skillet. Add the ribs to the oil and brown slowly on both sides.
• While the meat is browning, prepare the meat broth.
• Add the next 10 (from ketchup to the garlic clove), ingredients to the broth mixture. Finely chop the onion.
• Put the meat into the roasting pan.
• Pour the broth mixture over the browned ribs.
• Add the chopped onion.
• Cover and put in a 350 degree F.
• oven for about 1-1/2 hours, or until the ribs are tender.
• With a slotted spoon, remove meat from pan to a warm serving platter.
• Set aside to keep warm while preparing the sauce. For Sauce: If necessary, skim excess fat from cooking liquid.
• Strain the liquid and pour into a small saucepan.
• Mix the 1/4 cup of water and 2 tablespoons of flour in a screw top jar.
• Cover jar tightly and shake until mixture is well blended.
• Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the flour mixture into the cooking liquid.
• Bring to boiling.
• Gradually add the remaining flour mixture. Bring sauce to boiling after each addition.
• Cook 3 to 5 minutes.
• Spoon or pour about 1/2 of the hot sauce over spareribs on the platter.
• Serve remaining sauce in a gravy boat if desired.
• Serve ribs with Spaetzle.