A flavorful alternative to beef, this pork steak recipe is bold and tender, just like me.

Have you guys had a pork steak before? I hadn’t had one until this past summer after my friend shared how much she loved them – and I had to do a double take and do a little google search. What in the world is a pork steak?

Well, a pork steak (sometimes called a Boston butt steaks – giggle, giggle) is cut from the pork shoulder, and includes the blade bone and it’s fantastically marbled, so it remains super tender while it’s cooking. The taste also has more of a beefy vibe, which is surprising and yes, delicious!

These steaks are also inexpensive in comparison to their beef compadres, so an easy swap in when you want that flavor but not the lighter wallet.

Dave made a tangy marinade that perfectly suited the big flavor of the pork – so, so good! A little heat and a little sweet – a lovely dish!

Do you guys cook these guys up regularly? I’d love more recipes for them given how yummy they are, so please share below in the comments y’all!

Ingredients
2 pork steaks
6 tbs olive oil
1/4 cup soy sauce
1/4 cup honey
1 tbs spicy brown mustard
juice and zest of 1 lime
1/2 tsp black pepper & tsp salt
3 garlic cloves
1/2 chopped red onion
3 tbs pickled jalapenos

First whisk together all of the liquids, mustard, lime zest and salt and pepper together in a bowl. Put the marinade into a blender and add the red onion and pickled jalapenos and blend until you have a smooth marinade.

Place the pork steaks in a bowl and cover them with the marinade. Let them marinate for between 2-4 hours in the fridge.

To cook, simply remove the pork steaks from the marinade and cook on the grill or in a non-stick skillet over medium-high heat for about 3-5 minutes on each side to reach an internal temperature of 145 degrees. Keep in mind, if cooking inside (like we did), there is a lot of honey in the glaze, so it will blacken a bit.

Once cooked to your desired doneness, serve the steak up with whatever sides tickle your fancy. We did a roasted acorn squash and a crisp, cold salad. The meal was fab, and we’ll definitely be cooking these steaks up again here real soon!

Cheers!