Pork Shoulder Steaks With Horseradish-Mustard Sauce
Succulent pork shoulder steaks seasoned with a flavorful dry rub, grilled to perfection and served with a zesty horseradish-mustard sauce. The optional nori adds an unique umami twist to this savory dish.
Ingredients
- •2 Tbsp horseradish
- •2 Tbsp Dijon mustard
- •1 Tbsp whole grain mustard
- •1 tsp honey
- •to taste Kosher salt
- •1 sheet toasted nori
- •1 Tbsp ground coriander
- •1 Tbsp mustard powder
- •2 tsp light brown sugar
- •1 tsp black pepper
- •1 tsp garlic powder
- •to taste Vegetable oil
- •4 piece pork shoulder steaks
- •to taste Kosher salt
- •2 Tbsp horseradish
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 1.
Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.
5 min
- 2.
If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.
10 min
- 3.
Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1-2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°F, 7-9 minutes. Transfer to a cutting board and let rest 5-10 minutes before thinly slicing.
20 min
- 4.
Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.
5 min