Chili Pork Steaks Recipe
Ingredients
| 4 pork shoulder steaks cut 1/2 inch thick | ||
| Chili powder | 1 1/2 Tablespoon | |
| 1 teaspoon each dry oregano leaves and garlic salt | ||
| Ground cumin | 1/4 Teaspoon | |
| Wine vinegar | 3 Tablespoon | |
| Salad oil | 3 Tablespoon | |
| Green Chile Salsa | ||
Directions
Trim and discard excess fat from steaks; set aside.
In a small bowl, combine chili powder, oregano, garlic salt, cumin, vinegar, and 1 tablespoon of the oil.
Rub mixture on both sides of steaks.
Cover and refrigerate for at least 2 hours or until next day.
Meanwhile, prepare Green Chile Salsa; cover and refrigerate.
Heat remaining 2 tablespoons oil in a wide frying pan over medium-high heat.
When oil is hot, add steaks and cook, turning once, until no longer pink when cut in thickest part (about 10 minutes total).
In a small bowl, combine chili powder, oregano, garlic salt, cumin, vinegar, and 1 tablespoon of the oil.
Rub mixture on both sides of steaks.
Cover and refrigerate for at least 2 hours or until next day.
Meanwhile, prepare Green Chile Salsa; cover and refrigerate.
Heat remaining 2 tablespoons oil in a wide frying pan over medium-high heat.
When oil is hot, add steaks and cook, turning once, until no longer pink when cut in thickest part (about 10 minutes total).
Chef
