Grilled Pork Steak and Chow Chow

Tracy Robb

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We are all ready to spend more time outdoors, which means it’s grilling season! If you’re itching to dust yours off for the season, Chef Tim McCarty from Minnesota Bork Board is here today with a prefect recipe.

Pork Steak

Ingredients:

  • Butcher cut “1 thick rub
  • Flavor BBQ seasoning on both sides

Instructions:

  1. Heat grill – if gas grill one side high heat and one side low.
  2. Weber style – place charcoal on one side only.
  3. Put pan on stove top – get it really hot.
  4. Put steak on the hot side score – sear both sides to get nice marks then move over to the cooler side to finish. Heat to 140 degrees then remove from grill and rest.

Chow Chow

Ingredients:

  • 1 cup cabbage slaw mix
  • ½ cup tomatillo, med diced
  • ¼ cup onions, yellow, med diced
  • ¼ cup onions, red, med diced
  • ½ cup red peppers, med diced
  • 1 tbsp. salt
  • ¾ cup sugar
  • 1 tsp. celery seed
  • 1 tsp. dry mustard
  • ½ tsp. turmeric
  • ½ tsp. ginger
  • ¼ tsp. cinnamon, ground
  • ¼ tsp. clove, ground
  • ¼ tsp. red pepper flakes
  • 1 ¼ cup vinegar
  • 1 tsp. black mustard seed

Instructions:

  1. Chop and dice all vegetables.
  2. In large saucepot, combine sugar, spices and vinegar.
  3. Simmer 10 minutes.
  4. Add vegetables.
  5. Drain and serve.

Grilled Spring Vegetables

Ingredients:

  • Spears, asparagus
  • Lg Julienne, red and yellow peppers
  • Long ½’s, spring onions
  • Slices 1/2 inch thick
  • Salt
  • Cracked black pepper

Instructions:

  1. Cut vegetables.
  2. Light coat of oil, salt and pepper.
  3. Put on the hot side of the grill to get some color and finish on the cooler side.