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Categories: Grilled, Main courses, Quick and easy

Grilled pork steaks with fennel

Grilled pork steaks with fennel
Irfan Khan / Los Angeles Times

In the old days, say about this time last year, it wasn't so hard to throw a bang-up backyard barbecue: You just picked up some nice, thick 28-day dry-aged prime New York strip steaks, lighted a fire, grilled to medium ... Read more

Total time: 20 minutes, plus resting time for the steaks | Serves 6 to 8
Note: If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone.
  • 3 tablespoons fennel seeds
  • 2 tablespoons black peppercorns
  • 1 1/2 tablespoons salt
  • 1 (4-pound) piece boneless pork blade roast, Boston butt or pork butt

Step 1Using a spice grinder, blender or mortar and pestle, grind the fennel seeds, peppercorns and salt to a coarse powder. Set aside.

Step 2Trim any excess fat from the exterior of the pork roast and cut the pork across the grain into uniform one-half to three-fourths-inch steaks. Set aside the steaks for about one hour to bring them to room temperature. Dust both sides of each steak with a scant teaspoon of the fennel mixture and rub to distribute across the surface.

Step 3Grill the steaks over a hot fire, turning when well browned, 3 to 4 minutes per side. Set aside for 5 minutes before serving.

Each of 8 servings:
340 calories; 36 grams protein; 1 gram carbohydrates; 1 gram fiber; 20 grams fat; 7 grams saturated fat; 120 mg. cholesterol; 780 mg. sodium.
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