Barbeque 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.
- 6 pork steaks
For the sauce
- 1 red onion, peeled and quartered
- 200ml (700 oz) tomato ketchup
- 2 tbsp cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 3 tbsp molasses
- Salt and black pepper
- 1 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 into a large grill rack set in the roasting tin.
2, 3, 4 and 5 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, for about another 10 minutes until the fat has browned and gone crispy. Brush the pork steaks with a little of the sauce and return to the Roasting Oven for 5 minutes.
Conventional Cooking: Simmer the sauce on a low heat. Cook the pork steaks under the grill or on the barbeque.
Serve hot with the sauce served separately.
Tip: Chipotle powder is ground dried smoked Jalapeno chillies. As an alternative you could use 0.5 teaspoon of chilli powder.
By Dawn Roads
AGA Food Editor