This recipe intrigued me. Grilled ham steaks with chimichurri sauce AND a balsamic fig glaze? I almost made just one of the condiments and then thought better of it and went for both. You need to do the same! It only takes a few minutes to prepare each of them and they add unique flavors to the grilled pork.
We had a delicious dinner with these and certainly had enough leftovers for carry to work lunches!
1/2 cup firmly packed brown sugar
1/2 - 1 T. kosher salt
1 T. chili powder
1 t. ground black pepper
1 t. onion powder
1 t. garlic powder
1 t. cayenne pepper
6 (1/2 inch thick) ham steaks or pork sirloin cutlets, about 2 pounds
Spray grill rack with nonflammable cooking spray. Preheat grill to high heat - 400 - 500 degrees F.
In a small bowl, combine brown sugar, salt, chili powder, pepper, onion powder, garlic powder, and cayenne.
Pat pork dry with paper towels, and sprinkle both sides with seasoning.
Grill pork over direct heat, turning every 5 minutes, until a meat thermometer registers 145 degrees F., about 20 minutes. Let rest for 10 minutes.
You can also use an indoor grill pan and cook the pork on the stove top. Remember to brush the pan with olive oil while the pan heats.
Adapted from Louisiana Cookin' magazine