Barbecued Pork Steak Marinated in Red Chile Paste
Juicy grilled pork steaks coated with smoky Mexican-style adobo chile paste.
Equipment
- Barbecue grill
- Bowls
- Knife
- Resealable Bag
- Tongs
Ingredients
- 4 tablespoons red chile paste
- 4 pork shoulder steaks
Instructions
- Prepare the red chile paste.
- Remove 3 to 4 tablespoons from the container and reserve the rest for later use.
- Spread a thin layer of chile paste over both sides of the pork steaks.
- Place the steaks into a resealable bag.
- Refrigerate for at least 6 hours or overnight.
- Preheat the barbecue grill.
- Lightly oil the grill rack.
- Remove excess chile paste from the pork.
- Place the pork steaks onto the grill about 6 inches above the heat.
- Cook for 8 to 10 minutes total while turning frequently.
- Cook until the pork is fully cooked but still juicy.
- Serve immediately.
Notes & Wine Advice
Notes
Avoid overcooking the pork steaks because lean pork can dry out quickly on the barbecue.Serve Tip
Serve these pork steaks with guacamole, rice, grilled vegetables, tortillas, or Mexican beans.Variations
Add lime juice, smoked paprika, garlic, or chipotle powder for deeper smoky adobo flavor.Wine Advice
A fruity Tempranillo pairs beautifully with the smoky chile marinade and grilled pork.Nutrition values
Calories: 430 kcal | Carbohydrates: 3 g | Protein: 34 g | Fat: 30 g | Saturated Fat: 9 g | Sodium: 540 mg | Sugar: 1 g