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Barbecue Pork Steaks
Pork steaks served with this tangy sauce have a distinctly American flavour. Some of the sauce is brushed over the pork just before they are taken from the heat.
Ingredients
- 8 pork steaks
- 1 red onion, peeled and quartered
- 200ml (7 oz) tomato ketchup
- 2 tbsp cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 3 tbsp molasses
- Salt and black pepper
- 2 tbsp rapeseed oil
- 1 clove of garlic, peeled and cut into quarters
- 1 tsp chipoltle powder
Sauce:
Method
If the pork steaks have a depth of fat on the top then snip through this with a pair of scissors to prevent the steaks curling up when cooking. Process all the sauce ingredients together until smooth. Heat the sauce in a saucepan, cover, then place in the Simmering Oven for 30 minutes.Place the pork steaks onto a large grill rack set in the roasting tin.
2, 3 and 4 oven AGA: Slide the roasting tin onto the top set of runners in the Roasting Oven and grill for 8-10 minutes then turn over and grill the other side, about another 10 minutes until the fat has browned and crispened. Brush the pork steaks with a little of the sauce and return to the Roasting Oven for 5 minutes.
Serve hot with the sauce served separately.
Rayburn cooking: Simmer the sauce on a low heat on the hotplate. Grill the pork steaks in the Main Oven set at 200°C (400°F), Gas Mark 6 for 8-10 minutes, then tirn and cook for a further 5-10 minutes.
Conventional cooking; Simmer the sauce on a low heat. Cook the pork steaks under the grill or on the barbecue.
Tip: Chipotle powder is ground dried smoked jalapeno chillies. As an alternative you could use 1/2 teaspoon of chilli powder.
The recipe featured is courtesy of AGA Living Magazine. For more information on the magazine and to subscribe call 01527 889 843 or visit www.agaliving.co.uk
