Grilled Pork Shoulder Steaks with Corn Salsa | Epicurious

dinner summer grill/barbecue pork oregano garlic corn onion cilantro feta pumpkin lime wheat/gluten-free mexican taco fall

Anna Stockwell

4 servings

Source

Ingredients

2 tsp. chipotle chile powder

2 tsp. dried oregano

1 1/2 tsp. garlic powder

1 tsp. ground allspice

2 3/4 tsp. (or more) kosher salt, divided

4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops

Vegetable oil (for grill)

4 ears of corn, husked

1/2 small white onion, finely chopped

1 cup cilantro, finely chopped

1 cup crumbled Cotija or feta (about 5 oz.)

1/2 cup toasted pumpkin seeds (pepitas)

3 Tbsp. fresh lime juice

Flaky sea salt

Lime wedges (for serving)

Method

Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.

Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7–9 minutes. Transfer pork to a cutting board and let rest 10 minutes.

Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.

Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.

Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.