Home > VINEGAR-DIPPED PORK STEAKS WITH BEER-CHEESE, CHARRED RED ONIONS AND BISCUITS
VINEGAR-DIPPED PORK STEAKS WITH BEER-CHEESE, CHARRED RED ONIONS AND BISCUITS
VINEGAR-DIPPED PORK STEAKS WITH BEER-CHEESE, CHARRED RED ONIONS AND BISCUITS
Ingredients:
Buttermilk Herb Biscuits
- All purpose flour, 2 cups
- Baking powder, 1 tbsp.
- Salt, 1 tsp.
- Sugar, 2 tsp.
- Chives, chopped, 1 tbsp.
- Thyme leaves, chopped, 1 tbsp.
- Cold butter, cut into small cubes, 4 tbsp.
- Shortening(or butter), 2 tbsp.
- Buttermilk, 1 cup
- Heavy cream to glaze the biscuits
- Coarse salt for sprinkling
Beer-Cheese Sauce
- Unsalted butter, 3 tbsp.
- All-purpose flour, 3tbsp.
- Whole milk, ½ cup
- IPA or other microbrew beer, 1 cup
- Worcestershire sauce, a splash
- Kosher salt, ½ tsp.
- Ground pepper, ½ tsp.
- Grainy Dijon Mustard, 2 tbsp.
- Sharp white Cheddar cheese, cut into small cubes, 1 cup
Vinegar Dip
- Butter
- Garlic cloves, crushed
- White Vinegar
- Black pepper, freshly ground
- Brown Sugar
- Smoked Paprika
- Kosher salt
- Hot sauce
Pork Steaks
- Pork shoulder steaks, or thin-cut pork chops, 2 lbs.
- Kosher salt
- Black pepper, freshly ground
- Red Onions, cut into ½ inch thick slices
Preparation:
Buttermilk Herb Biscuits
- Sift all the dry ingredients into a medium bowl.
- Add the chopped herbs.
- Using your fingers, rub the butter into the flour until you have pieces of butter the size of peas.
- Using a fork, stir the buttermilk in lightly; stirring only until the dough comes together.
- Lightly flour a clean work surface.
- Pat the dough into a 1/2 inch thick rectangle.
- Fold the dough into thirds like a business letter.
- Pat or roll the dough out again until it is 3/4 inch thick.
- Using a 2 inch cutter, cut straight down quickly.
- Place the biscuits on a parchment or sil-pat lined cookie sheet, with the sides just touching.
- Gather any leftover dough and pat into a 3/4 inch thick disk and cut again.
- Brush the tops with cream and sprinkle with a little coarse salt if you like.
- Bake until a rich golden brown color—about 15 minutes.
- Cool on a rack for at least 10 minutes. Set aside.
Beer-Cheese Sauce
- In a medium saucepan melt the butter. Add the flour and begin to whisk creating a roux cook for 1-2 minutes.
- While whisking, pour in the milk and beer. Keep stirring until thickened about five minutes.
- Remove from the heat and stir in cheese, Worcestershire, salt, pepper and mustard. Set aside.
Vinegar-Dipped Pork Steaks
- For the Vinegar Dip: Melt the butter in a heavy saucepan over medium-high heat. Add the garlic and sauté until aromatic. Add the vinegar, pepper, sugar, smoked paprika, salt, and hot sauce. Reduce the heat and gently simmer for 3 minutes, whisking to dissolve the sugar and salt. Remove the dip from the heat and let cool slightly.
- Prepare a hot grill with lump charcoal.
- Generously season the pork steaks on both sides with salt and pepper.
- Keep the Vinegar Dip warm in a saucepan on the cool side of the grill.
- Place the pork steaks on the grill, and start basting or mopping with the vinegar dip when you turn the steaks.
- While the steaks are cooking, char the red onion slices on the hot side of the grill and set aside for serving with the Pork Steak, Beer Cheese and Biscuits.
- When the pork steaks are almost cooked, hold them one-at-a-time with tongs and plunge them into the Vinegar Dip, turning to coat both sides. Place back on the cooler side of the grill to set the sauce. Repeat this 1-2 times per side letting the dip set on the meat.
- Remove the steaks from the grill and serve whole or shred for sandwiches or biscuits.
Course:
Breakfast
Cooking Technique:
Baking
Grill