These big, inexpensive cuts are sliced from the shoulder (or Boston butt), so there’s a bit of fat there, yes, as well as bone. But the fat is a built-in baster and keeps the meat moist and flavorful during grilling.
A steak can easily feed two, but after trying this recipe once, you may find that folks aren’t too eager to share!
Makes 4 steaks, 2 cups greens
Total time: 40 minutes
For the Steaks—
For the Greens—
- 3 T. paprika
- 3 T. brown sugar
- 2 t. pepper
- 1 t. kosher salt
- 1/2 t. red pepper flakes
- 4 pork shoulder steaks, trimmed (about 1 lb. each)
- 1 strip thick-sliced bacon, chopped
- 1 bunch collard greens, stemmed, chopped (3/4 lb.)
- 1/2 cup chicken broth
- Red pepper flakes to taste
Preheat grill to medium-high.
Blend paprika, brown sugar, pepper, salt, and 1/2 t. pepper flakes in a bowl, then rub onto both sides of each steak. Grill steaks until cooked through and well marked, about 5 minutes per side. Remove from grill and let rest 5 minutes.
Saute bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Add greens, broth, and pepper flakes; cover and steam until wilted, about 4 minutes, then season with salt.
Per steak with 1/2 cup greens: 828 calories; 45% calories from fat; 42g total fat; 18g carb.; 904mg sodium; 5g fiber; 92g protein
Grill-Fired Pork Steaks with Smoky Greens