MATT MOORE’S PORK BLADE STEAKS W/ CORN RELISH
- Four 11/2-inch-thick pork blade (or butt) steaks
- 1 tablespoon extra-virgin olive oil
- 41⁄2 teaspoons kosher salt
- 11⁄2 teaspoons fresh-cracked black pepper
- 11⁄2 teaspoons garlic powder
- 1/4 cup finely chopped cucumber
- 1 cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 cups fresh corn kernels cut from the cob
- 1/2 jalapeño, finely minced
- 1 clove garlic, minced
- 1 plum tomato, seeds removed and finely diced
- 1/2 cup thinly sliced scallions
- 1 tablespoon chopped fresh cilantro
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 350°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to medium [350°F] on one side.)
- Meanwhile, lightly coat the pork steaks in the olive oil and season both sides of the steaks evenly with the salt, pepper, and garlic powder. Place the steaks on the grill over direct heat, cover, and grill for 30 minutes, flipping halfway through the time.
- While the pork cooks, prepare the relish by combining the vinegar, sugar, and salt in a small saucepan over medium-high heat. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 15 minutes, until the mixture is reduced by half. Remove the pan from the heat and let it sit for
- minutes. In a serving bowl, combine the corn, jalapeño, garlic, cucumber, tomato, scallions, and cilantro. Add the vinegar mixture and toss to coat. Serve immediately, or cover and place in the refrigerator until ready for use, up to 1 day.
- Transfer each steak onto a large piece of aluminum foil, and tightly wrap the steaks in the foil. Place the steaks over indirect heat, cover, and grill for 11/2 hours, or until tender and the internal temperature registers 200°F. Remove the steaks from the foil and serve, topped with the relish.