Grilled Pork Shoulder Steaks With Herb Salad
Juicy grilled pork shoulder steaks marinated in a flavorful Asian-inspired sauce of fish sauce, lime juice, and aromatics, topped with a vibrant herb salad featuring Thai basil, cilantro, and chiles.
Ingredients
- •4 medium shallots
- •6 cloves garlic
- •⅓ cup fish sauce
- •⅓ cup fresh lime juice
- •3 Tbsp light brown sugar
- •8 steaks pork shoulder steaks
- •1 to taste Kosher salt
- •2 whole Thai chiles
- •3 cups Thai or sweet basil leaves
- •1 cup cilantro
- •½ cup dill
Cooking Instructions
- 1.
Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
5 min
- 2.
Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
60 min
- 3.
Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7-9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
15 min
- 4.
Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
10 min
- 5.
Arrange sliced meat on a platter and scatter herb salad over.
5 min
