Pork Shoulder Steaks with Grilled Mustard Greens

Spice-rubbed pork shoulder steaks grilled to perfection and served with charred mustard greens. The meat is seasoned with a fragrant blend of fennel, mustard seeds, and warm spices, then paired with garlicky grilled greens for a flavorful and satisfying meal.

4 servings

1 hr 31 min

Published October 4, 2025

Ingredients

•2 Tbsp fennel seeds
•1 Tbsp yellow mustard seeds
•1½ tsp black peppercorns
•1 tsp crushed red pepper flakes
•1 tsp ground cinnamon
•4 piece boneless pork shoulder steaks
•to taste Kosher salt
•1 whole lemon
•2 Tbsp extra-virgin olive oil
•2 cloves garlic
•2 bunches mustard greens
•½ tsp crushed red pepper flakes
•to taste Vegetable oil
•to taste Kosher salt and pepper
•to taste Flaky sea salt
•1 piece spice mill or mortar and pestle

Cooking Instructions

1.
Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
4 min
2.
Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.
60 min
3.
Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145°F for medium, 5-7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes.
17 min
4.
Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper. Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat.
5 min
5.
Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt.
5 min
6.
Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.

Pork Shoulder Steaks with Grilled Mustard Greens

4 servings

1 hr 31 min

Published October 4, 2025

Ingredients

•2 Tbsp fennel seeds

•1 Tbsp yellow mustard seeds

•1½ tsp black peppercorns

•1 tsp crushed red pepper flakes

•1 tsp ground cinnamon

•4 piece boneless pork shoulder steaks

•to taste Kosher salt

•1 whole lemon

•2 Tbsp extra-virgin olive oil

•2 cloves garlic

•2 bunches mustard greens

•½ tsp crushed red pepper flakes

•to taste Vegetable oil

•to taste Kosher salt and pepper

•to taste Flaky sea salt

•1 piece spice mill or mortar and pestle

Cooking Instructions

Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.

4 min

Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.

60 min

Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145°F for medium, 5-7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes.

17 min

Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper. Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat.

5 min

Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt.

5 min

Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.