Chipotle Glazed Pork Steaks

This recipe is quick, easy, and grilled…the perfect combination for a weeknight when the sun is finally starting to make more than a once-per-week appearance and you feel like enjoying a little time on the porch or patio cooking.  And despite the reputation that chopped chipotles have for being a bit spicy, the other ingredients in the glaze on these steaks do a great job of mellowing and complementing the flavor of the smoky chipotle while leaving just a slight amount of kick.

Gather Up:

  • 3 large pork steaks, pastured if available – about 2 lbs total
  • 2 large chipotle chiles en adobo, minced – about 2 tbsp (I will buy a can, then freeze the remainder – though I really want to just make my own).
  • 2 cloves garlic, peeled and pressed
  • 2 tbsp honey
  • 2 tbsp extra virgin olive oil (not pictured)
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

Combine all of the ingredients (except the steaks) in a small prep bowl.  Whisk with a fork until the mixture forms a thick glaze.  Using a silicon or other basting brush, coat both sides of the pork steaks with the mixture.  Set aside, and get the grill heated to 425 degrees (medium-high heat).

Once the grill reaches the proper temperature, throw the steaks on until they reach a perfect medium/medium-rare (I use my thermapen and shoot for a center temp right at 140 degrees).  On the indirect pellet grill, this was about 10 minutes per side (they were a little cold still when I started).  When done, remove from the grill and allow them to rest for a few minutes on a plate covered with foil before slicing and serving.  Serve them up with some spicy-roasted broccoli, or a basic salad with poblano lime dressing, and dinner is ready!


3 responses to “Chipotle Glazed Pork Steaks

  1. Pingback: Sweet Poblano Mole | Purely Primal

  2. Quick, easy and friggin’ Awesome. This one goes into my “keeper” recipe box for sure. Thanks!

  3. Pingback: Sauteed Leek Scapes and Radishes | Purely Primal