Best Spanish Pork Steaks Recipes

SPANISH-STYLE PORK SHOULDER STEAKS

Spanish-Style Pork Shoulder Steaks image

Provided by Guy Fieri

Time 5h5m

Yield 8 to 12 servings

Number Of Ingredients 13

Ingredients

2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream
24 corn tortillas
Olive tapenade, purchased

Steps:

In a small pan, toast the fennel and black pepper.
Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
Preheat the oven to 375 degrees F.
Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

SPANISH PORK STEAKS

Spanish Pork Steaks image

When I lived on a farm where we prepared our own meat, this recipe was used quite often. Now my own family expects to see this dish on the menu regularly.

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 pork shoulder or sirloin steaks (1/2 inch thick)
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
1/2 cup sliced pimiento-stuffed olives
1/4 cup chopped green pepper
1/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
2 cups tomato juice

Steps:

In a skillet over medium-high heat, brown steaks. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Top with mushrooms, olives, green pepper, onion and garlic. , Combine the flour, sugar and remaining salt; gradually stir in tomato juice until smooth. Pour over vegetables Bake, uncovered, at 350° for 1 hour or until meat is tender.

Nutrition Facts : Calories 329 calories, Fat 14g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 905mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 41g protein.