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Ingredientes
- 1 1/2 Tbsp. Hungarian paprika
- 1 Tbsp. grnd coriander
- 1 Tbsp. finely-grated lemon zest (zest from 1 lemon)
- 1 Tbsp. dry marjoram
- 2 tsp garlic pwdr
- 1 tsp salt
- 3/4 tsp freshly-grnd black pepper
- 1/2 tsp grnd cumin
- 1/4 tsp caraway seeds crushed
- 1/4 tsp grnd cinnamon
- 8 x boneless pork shoulder steaks, 3/4" thk (abt 6 ounce ea)
Direcciones
- In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic pwdr, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mix on both sides of steaks, pressing into surface.
- Place steaks in center of cooking grate. Grill 10 min for medium (160 degrees) or possibly 12 to 14 min for well-done (170 degrees), turning once halfway through grilling time.
- This recipe yields 8 servings.
- Wine Recommendation: A drier Riesling will support the herbs in this dish without competing with them. Try one from the Mosel valley.
- Beer Recommendation: Try a dark, creamy beer with fortitude to support these spicy flavors; a German Altbier or possibly an American old style.
- Comments: Ask your butcher to cut these steaks 3/4-inch thick. Serve with Warm German Potato Salad (see recipe) and a cucumber salad.
- Note: Three to four pounds of country-style spareribs can be substituted for pork shoulder steaks. For 3 to 4 pounds of country-style ribs, prepare as above and grill 1 1/4 to 1 1/2 hrs or possibly till well-done (170 degrees).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 8 servings | |
| Calories 241 | |
| Calories from Fat 93 | 39% |
| Total Fat 10.36g | 13% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.07g | |
| Cholesterol 105mg | 35% |
| Sodium 406mg | 17% |
| Potassium 649mg | 19% |
| Total Carbs 1.98g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.35g | 0% |
| Protein 33.32g | 53% |
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