BBQ PORK STEAK WITH GRILLED LETTUCE SALAD | BRUSH CREEK VALLEY FARMS ST LOUIS PASTURE-RAISED PORK AND BEEF
We’re at the 11th hour of grilling season, and we want to make sure you do it right this Labor Day Weekend. That’s why we’re giving you one of our favorite (and very easy) recipes for our BBQ pork steak. It includes our foolproof and boozy BBQ sauce that’s perfect when soaking up those final rays of summer. Don’t forget to crack open that can of Bud before you get started.
BBQ PORK STEAK WITH GRILLED LETTUCE SALAD
For the pork steak:
BCVF pasture-raised pork shoulder steak
BBQ Sauce (we have the BEST recipe below)
Salt and pepper for seasoning
For the Bourbon BBQ Sauce:
2 cups ketchup
1/2 cup light molasses
1/3 cup bourbon
1/4 cup dijon mustard
3 TBSP hot sauce
2 TBSP Worchestershire sauce
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
For the grilled lettuce salad:
Half a head of romaine lettuce per person
Salt and pepper for seasoning
Salad dressing of choice
Grape tomatoes and green onions for topping
MAKE YOUR BBQ SAUCE (you can always use the store-bought stuff but this recipe is killer): Combine BBQ sauce ingredients in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low, and let it simmer uncovered. Stir frequently until sauce thickens (about 15 minutes). This can be made ahead of time and stored in the refrigerator.
GRILL PREP: Build a medium fire on your charcoal grill (or heat gas grill to medium). You’ll want to give the BBQ sauce time to caramelize, so don’t heat your grill too hot. You should be able to hold your hand over the fire for 3-4 seconds. At this time pull the pork steaks out of the refrigerator. Pat dry, and rub with salt and pepper. Let it rest on the counter for 5-7 minutes.
LAST BIT OF PREP: First things first, take the romaine lettuce out of the refrigerator. Split each head in half. Rub with olive oil and sprinkle with salt and pepper. And since your hands are still oily, take this time to rub your pork steaks with olive oil. Okay now go wash your hands.
GRILL TIME: Fire’s appropriately hot?? Great. Bring your pork steaks, BBQ sauce, and romaine lettuce heads outside with you. Before getting started, scrape off any remaining bits of char from the grill and throw on those beautiful pork steaks. Cook 1 minute on each side. Once each side has nice grill marks after cooking for a minute or so, slather in BBQ sauce. Cook an additional 3 minutes on each side (or until it registers 145 degrees with a thermometer. (Personally, we let it get to 140 degrees because the temperature will raise an additional 5 degrees when resting).
NOW GRILL THOSE LETTUCE HEADS: While your pork steaks are resting, throw the romaine lettuce heads on the grill. These will char fast (anywhere from 30 seconds to a minute) so don’t leave them on too long. Serve grilled lettuce with salad dressing, grape tomatoes and green onions.
CRACK OPEN A BUD AND ENJOY