Grilled Blade Steaks (``Plank Steaks'')
From James McNair's Grill Cookbook, by James McNair, Chronicle Books,
San Francisco, ISBN 0-87701-710-7, 1990.
The original recipe was for grilled pork tenderloin.
This is our adaptation of James McNair's grilled pork tenderloin recipe.
If done right, you'll some meat that is both slightly carbonized, and
heavily carmelized.
If blade steaks are too fatty and gross for you,
pork chops work very well.
Ingredients
- 2-3 pork blade steaks or pork chops
- 2T minced fresh parsley
- 2t dried oregano
- 1/2t crumbled dried rosemary
- 1/2t dried thyme
- 1T minced or pressed garlic
- 1/2t salt
- 1/2t ground black pepper
- 1/4t cayenne
- 2T coarse-grained Dijon-style mustard
- 2T firmly packed brown sugar
- 5T honey
Directions
Mix together the parsley, oregano, rosemary, thyme, garlic, salt, pepper
and cayenne, and rub it all over the blade steaks. Let sit in the
refrigerator for at least 30 minutes. Meanwhile, fire up the grill,
and add some hickory chips if you're in the mood. Mix the
mustard, brown sugar and honey in a small saucepan and simmer over low
heat until it just boils. Use this glaze to brush over the meat
as you grill it directly over the coals.
Comments
- Make sure you have enough glaze and rub -- it doesn't pay to
skimp.
- We've also done shish-kebob in this manner with pork tenderloin
cubes, mushrooms, onions and peppers marinated with the rub,
and then grilled with the glaze.
Jim Plank
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