Pork Shoulder Steaks with Grilled Mustard Greens

Although it may be cold outside, winter is a great time to grill because there's nothing like the taste of hot grilled food to warm you up. This week, we are featuring Pork Shoulder Steaks with Grilled Mustard Greens. This dish is not only delicious, but it's also easy to prepare. So fire up your grill and get cooking!

Normally you want to braise a pork shoulder—but we’re making a case for throwing it on the grill, with a hell of a spice rub. Like a rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. This recipe shows how slicing it thickly and grilling it swiftly maximizes the enjoyment of both.

The rub is a spicy mix of toasted fennel seeds, toasted mustard seeds, black peppercorns, and crushed red pepper ground finely and then combined with cinnamon. Pork can be seasoned a day ahead, covered, and chilled, and then brought to room temperature before grilling. Toss grated garlic and olive oil with the mustard greens, and grill over medium heat until slightly charred. Serve the pork on top of plated greens, drizzled with lemon and remaining juices.

With moist texture and gentle heat, this hearty dish is perfect for brisk wintery days to fill the house with the scent of garlic, cinnamon, and toasted fennel. Pork Shoulder Steaks with Grilled Mustard Greens is sure to become a family favorite!

Serves 4

Pork Shoulder Steaks with Grilled Mustard Greens Ingredients

Pork

• 2 Tbsp. fennel seeds
• 1 Tbsp. yellow mustard seeds
• 1½ tsp. black peppercorns
• 1 tsp. crushed red pepper flakes
• 1 tsp. ground cinnamon
• 4 ¾"-thick boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops
• Kosher salt

Greens & Assembly

• Vegetable oil (for grill)
• 1 lemon, halved
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• 2 garlic cloves
• 2 bunches mustard greens, leaves torn into large pieces
• Kosher salt, freshly ground pepper
• ½ tsp. crushed red pepper flakes
• Flaky sea salt

Special Equipment

• A spice mill or a mortar and pestle

Pork Shoulder Steaks with Grilled Mustard Greens Directions

Pork

1. Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
2. Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.

Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.

Greens & Assembly

1. Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145° for medium, 5–7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes.
2. Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper. Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat.
3. Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt.