This was one for the record books, folks. My parents and I went in on a Berkshire hog some time ago, and I had a handful of cuts of meat in my freezer I’ve never tried before. I didn’t know pork could be cut into steaks, but now I do, and so glad for it! I rarely eat pork that I do not scrutinize over. As with most factory farming horrors, it can be difficult to find truly healthy products. The industry is rife with antibiotic use and atrocious treatment of the animals, so sourcing well kept, healthily fed hogs are a priority for me. Check your local CSAs and farmers markets to look for the healthiest animals.
Pork steaks are great because the meat is tender, juicy, and they cook up fast. Perfect for a quick week night meal. Even the queso came together in no time. You can make this dish in 15 minutes!
Here are the ingredients:
- 1 can full fat coconut milk, refrigerated
- 1/4 cup nutritional yeast
- 1/2 or more of your favorite salsa (I used a chipotle garlic, and it was FANTASTIC)
- juice of 1/2 large, or 1 small lime, plus more for garnishing
- 2 organic pastured pork steaks (I sliced mine diagonally to fit in my cast iron skillet)
- drizzle of avocado oil for steak searing
- salt and pepper
- cilantro for garnish
Pre-heat a heavy pan on the stove while prepping the coconut milk queso:
For this cheese-less version, you’ll need a can of full fat coconut milk. Try to use just the heavy cream on top, and not much of the clear liquid part. Putting a can in the fridge so these two elements separate makes it much easier! Empty the coconut cream into a sauce pan, and add the salsa, nutritional yeast, salsa and lime juice. Whisk to combine and let it thicken while cooking the steaks. Stir occasionally, and taste test, adding more nutritional yeast to make it even cheesier tasting if you wish, or more salsa for kick. If you are by chance using a non-garlicky salsa, I would add a teaspoon of garlic powder to the sauce.
Meanwhile, in the heated cast iron skillet, drizzle a generous pour of avocado oil, and add the steaks so they sizzle. It helps to have the steaks at room temperature when cooking on cast iron to prevent sticking. Sprinkle generously with sea salt, pepper, and drizzle with lime juice. Depending on the thickness of the steaks (mine weren’t even an inch thick), it shouldn’t take more than 4 minutes or so on each side to cook. But, don’t take my word for it. Keep your eye on it! When cooked through, serve on a bed of lettuce, drizzled with the cheese sauce. Garnish with cilantro and a squeeze of lime. Not much more than a side salad is needed as a compliment to this delicious dish!
Have you made pork steaks before? I’d love to hear your recipes!