Barbecue Pork Steaks

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Full Size Enamelled Roasting Tin
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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.

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  • 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.

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Size 5
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