Grilled pork shoulder steaks

Ask your butcher to cut these steaks 3/4" thick. Serve with Hot German Potato Salad and a cucumber salad.

Ingredients

• 1-1/2 tablespoons Hungarian paprika

• 1 tablespoon ground coriander

• 1 tablespoon finely grated lemon zest (zest from 1 lemon)

• 1 tablespoon dried marjoram

• 2 teaspoons garlic powder

• 1 teaspoon salt

• 3/4 teaspoon freshly ground black pepper

• 1/2 teaspoon ground cumin

• 1/4 teaspoon caraway seeds, crushed

• 1/4 teaspoon ground cinnamon

• 8 boneless pork shoulder steaks, cut 3/4-inch thick (about 6 ounces each)

Method

• In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface.

• Place steaks in centre of cooking grate. Grill 10 minutes for medium (160°F/71°C) or 12 to 14 minutes for well-done (170°F/77°C), turning once halfway through grilling time.

• Makes 8 servings.

• Note: 3 to 4 pounds of country-style spareribs can be substituted for pork shoulder steaks. For 3 to 4 pounds of country-style ribs, prepare as above and grill 1-1/4 to 1-1/2 hours or until well-done 170°F (77°C).