| Grilled Pork Shoulder Steaks
1 1/2 tablespoon of paprika
1 tablespoon of ground coriander
1 tablespoon of finely grated lemon zest (zest from 1 lemon)
1 tablespoon of dried marjoram
2 teaspoon of garlic powder
1 teaspoon of salt
3/4 teaspoon of freshly ground black pepper
1/2 teaspoon of ground cumin
1/4 teaspoon of caraway seeds, crushed
1/4 teaspoon of ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick (about 6 oz. each) |
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In a small bowl, combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface. Place steaks in center of cooking grate. Grill 10 minutes for medium (160°F/71°C) or 12 to 14 minutes for well-done (170°F/77°C), turning once halfway through grilling time. Makes 8 servings.
NOTE: 3 to 4 pounds of country-style spareribs can be substituted for pork shoulder steaks. For 3 to 4 pounds of country-style ribs, prepare as above and grill 1 1/4 to 1 1/2 hours or until well-done 170°F (77°C).
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