Chili Pork Steaks
Serve these chili-spiced, marinated pork steaks with guacamole, mild green chile salsa and dollop of sour cream.
4 pork shoulder steaks (about 6 ounces each), cut 1/2-inch thick
1 1/2 tablespoons chili powder
1 teaspoon dry oregano
1 teaspoon garlic salt
1/4 teaspoon ground cumin
3 tablespoons wine vinegar
3 tablespoons vegetable oil - divided use
Green Chili Salsa:
2 large ripe tomatoes, chopped
1 small onion, chopped
1 (4-ounce) can diced green chilies
1 tablespoon lime juice or distilled white vinegar
Salt and pepper to taste
2 ripe avocados
1 small onion, minced
1 garlic clove, finely minced
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 pickled jalapeño chili, seeded and minced (optional)
3 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper to taste
Sour cream for accompaniment
- For Pork Steaks: Trim and discard fat from pork steaks.
- In a small bowl, combine chili powder,oregano, garlic salt, cumin, vinegar and 1 tablespoon of the oil. Rub mixture on both sides of each steak. Cover and refrigerate for at least 2 hours.
- Meanwhile, prepare Green Chili Salsa and Easy Guacamole; cover and refrigerate.
- For Green Chili Salsa: Stir together all ingredients in glass bowl, cover, and refrigerate. Makes about 2 cups.
- For Easy Guacamole: Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork; stir in remaining ingredients and season to taste with salt and pepper. Cover surface with plastic wrap and refrigerate. Makes about 2 cups.
- Heat remaining 2 tablespoons oil in a wide frying pan over medium-high heat. Add steaks and cook, turning once, until meat is no longer pink in thickest part, about 10 minutes; cut to test.
- To Serve: Place salsa, guacamole and sour cream in individual bowls; offer alongside steaks to add to taste.
Makes 4 servings.