The weather is warm, and we have everyone home today. So I am serving up some pork! I am planning on plopping a few foil-wrapped baking potatoes onto the grill as a side dish. I’ll probably just raid the freezer for whatever frozen veggie I have on hand to serve as well. This is really yummy, especially when grilled. However, this can be done in the oven broiler if the weather doesn’t cooperate for a cookout.
Grilled Pork Steaks with Pineapple
1 can sliced pineapple
1/2 cup soy sauce
1/3 cup vegetable oil
1/4 cup onion — minced
1/2 clove garlic — crushed
1 tablespoon brown sugar
6 pork shoulder blade steaks — cut 1/2″ thick
Drain 6 pineapple slices and reserve with 1/4 cup liquid from pineapple.
In 13 x 9″ metal baking pan, combine reserved pineapple liquid with next 5 ingredients. Place steaks in marinade; cover and refrigerate at least 3 hours, turning once.
About 40 minutes before serving: Prepare grill or preheat broiler. Arrange steaks on grill (or in large broiler pan); grill 15 minutes, brushing with marinade once.
Meanwhile, place pineapple slices in pan of marinade, turning to coat both sides; place pan on grill while steaks are cooking to heat pineapple slices. If in broiler, heat pineapple on top of steaks during last 3 or 4 minutes.
Turn steaks and grill 15 minutes more, spooning remaining marinade over steaks once, until meat is thoroughly cooked and fork-tender. Serve a hot pineapple slice with each pork steak.