Barbecue Pork Steaks
In stock
- 8 pork steaks
For the sauce:
- 1 red onion, peeled and quartered
- 200ml (7oz) 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 chipotle powder
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.
| Size | 5 |
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