Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- flaky sea salt
- 1 1/2 tsp. garlic powder
- lime wedges (for serving)
- 2 tsp. dried oregano
- 1 tsp. ground allspice
- 1/2 cup toasted pumpkin seeds (pepitas)
- 2 tsp. chipotle chile powder
- 2 3/4 tsp. (or more) kosher salt, divided
- 4 (3/4"-thick) boneless pork shoulder (boston butt) steaks (about 2 lb.) or pork blade chops
- vegetable oil (for grill)
- 4 ears of corn, husked
- 1/2 small white onion, finely chopped
- 1 cup cilantro, finely chopped
- 1 cup crumbled cotija or feta (about 5 oz.)
- 3 tbsp. fresh lime juice
- Carbohydrate 38 g(13%)
- Cholesterol 139 mg(46%)
- Fat 39 g(60%)
- Fiber 6 g(23%)
- Protein 53 g(106%)
- Saturated Fat 13 g(65%)
- Sodium 897 mg(37%)
- Calories 682
Preparation Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes. Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7–9 minutes. Transfer pork to a cutting board and let rest 10 minutes. Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed. Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside. Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.
Preparation Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes. Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7–9 minutes. Transfer pork to a cutting board and let rest 10 minutes. Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed. Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside. Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.
