Barbecued Pork Steak Marinated in Red Chile Paste
This recipe features juicy pork shoulder steaks marinated in a smoky red chile paste and grilled to perfection. The marinade infuses the pork with rich Mexican adobo flavors while the grill adds a caramelized crust and smoky aroma.
Equipment
- Barbecue grill
- Bowls
- Knife
- Resealable Bag
- Tongs
Ingredients
- 4 pork shoulder steaks
- 4 tablespoons red chile paste
Instructions
- Prepare the red chile paste.
- Remove 4 tablespoons from the container and reserve the rest for later use.
- Spread a thin layer of chile paste over both sides of the 4 pork shoulder steaks.
- Place the steaks into a resealable bag.
- Refrigerate for at least 6 hours or overnight to marinate.
- Preheat the barbecue grill.
- Lightly oil the grill rack.
- Remove excess chile paste from the pork steaks before grilling.
- Place the pork steaks onto the grill about 6 inches above the heat.
- Cook for 8 to 10 minutes total while turning frequently to ensure even cooking.
- Cook until the pork is fully cooked but still juicy.
- Serve immediately.
Notes & Wine Advice
Serving Advice
Serve these barbecued pork steaks with traditional Mexican sides such as guacamole, warm tortillas, and Mexican rice for a complete meal. Grilled vegetables or Mexican beans also complement the smoky flavors well. Fresh lime wedges add a bright contrast to the rich chile marinade. This dish pairs nicely with a fresh salad or a light slaw to balance the smoky, spicy pork. Enjoy immediately while the pork is juicy and tender.Variations
To deepen the smoky adobo flavor, consider adding lime juice, smoked paprika, garlic, or chipotle powder to the red chile paste before marinating. For a milder version, reduce the amount of chile paste or substitute with a milder chili sauce. You can also experiment with different cuts of pork such as pork loin steaks, but adjust cooking times accordingly to avoid drying out the meat. For a quicker marinade, allow the pork to rest for at least 2 hours, though overnight marinating yields the best flavor and tenderness. Serve with different sides like grilled corn or a fresh tomato salsa for variety.Wine Advice
Tempranillo: A fruity Tempranillo pairs beautifully with the smoky chile marinade and grilled pork, complementing the rich, spicy flavors while balancing the meat's natural sweetness. For an alcohol-free pairing, try a sparkling water with a splash of lime or a lightly sweetened hibiscus iced tea to refresh the palate and complement the smoky, spicy pork flavors. Estimated ingredient cost: USD 3.75 per serving, excluding optional sides and drinks. Local prices vary. Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on four servings using 4 pork shoulder steaks and 4 tablespoons of red chile paste. Assumptions include edible portions with no bones and standard fat content for pork shoulder. Sodium and cholesterol values reflect typical content in pork and chile paste without added salt. Fiber and calcium are minimal due to the nature of ingredients. Optional sides and drinks are excluded.Nutrition values
Calories: 430 kcal | koolhydraten: 3 g | Eiwitten: 34 g | Vet: 30 g | Verzadigd vet: 9 g | Natrium: 540 mg | Suiker: 1 g