I love pork steak!! Kept the recipe as-is, except I used garlic powder and dried onions because that is what I had. Definitely use low-sodium soy sauce or decrease the amount because it will over power the other flavors. For 6 pork steaks, I increased the marinade recipe to 24 servings so that I could put everything into two 1-gallon zip bags and have all the meat covered so I didn't have to worry about flipping it. I think I only let it sit for about 2 hours because I was in a hurry. TIP - make sure your meat is at room temperature before you grill it! I don't understand the science behind it, but it definitely makes better results every time. Our pork steaks were probably about 1/2 thick or slightly less, so the grill time was only 3 minutes on each side - MAX. Because this recipe uses soy sauce, do not cut into the steaks while they are cooking to make sure the insides are white - they won't be. Pork tends to have a pinkish color when subjected to soy sauce or vinegar blends no matter how long you cook it. Trust your timer or meat thermometer to avoid making shoe leather. Also, let the meat rest for about 5 minutes after you take it off the grill so it doesn't get dry. It will suck its own juices back in and stay moist. For a fancy flair, I paired these lovely steaks with Jerk Shrimp skewers, bacon ranch pasta salad, and grilled corn in the husk. This looked and tasted like a really expensive meal, but it fit nicely into the weekly (meager) grocery budget.
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I love pork steak!! Kept the recipe as-is, except I used garlic powder and dried onions...