Worth a trip

Pork Shoulder Steaks With Horseradish-Mustard Sauce

Name: Pork Shoulder Steaks With Horseradish-Mustard Sauce
Ingredients: 2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish; 2 Tbsp. Dijon mustard; 1 Tbsp. whole grain mustard; 1 tsp. honey; Kosher salt; 1 toasted nori sheet (optional); 1 Tbsp. ground coriander; 1 Tbsp. mustard powder; 2 tsp. light brown sugar; 1 tsp. freshly ground black pepper; 1 tsp. garlic powder; Vegetable oil (for grill); 4 (¾"-thick) pork shoulder steaks (1½–2 lb.); Kosher salt; 2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish; Special Equipment: A spice mill or mortar and pestle

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.
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.
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.
4.
Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions