Grilled Pork Steaks with Corn Salsa

Serves 4

The first time I made this recipe, I had placed pork steaks from the freezer into the refrigerator before I went to work, having no idea how I would prepare them. I was so busy throughout the day that I never thought about it. When I got home, I decided I would just use my usual marinade with a garlic and lemon base. My mother was nearby, reading a new cookbook, and mentioned a recipe for pork steaks with corn relish. The more I thought about it, the better it sounded because it would be something new and different. To help the situation, I had an ear of leftover cooked corn from the night before. I knew I wanted to season the pork and salsa differently than the book, but still was not sure how. So, I just got started, adding this and that, and a new recipe was born. That is the fun way to cook. The result was a quick, easy and delicious main dish. Unlike me, you can plan ahead, defrost the pork in the refrigerator the night before, add the marinade in the morning, and keep refrigerated until you get home. These pork steaks are delicious on their own, but the salsa adds a special touch. It can be prepared up to a day in advance, using fresh cooked corn cut off the cob or frozen corn kernels.

Ingredients

• 4 pork steaks
• 1/2 teaspoon Dijon mustard
• 1/4 cup dry white wine
• 2 teaspoons white or red wine vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon minced fresh garlic
• 1/4 teaspoon ground cumin
• 1 teaspoon dried tarragon
• Pinch of mace (optional)
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• Pepper to taste
• Salt to taste
• Corn salsa (see the similar and related recipes)

Place the pork steaks in a shallow baking dish in one layer. Mix all the remaining ingredients, except the salt and corn salsa, in a small bowl. Whisk until well combined. Pour over the pork, turning the steaks until both sides are coated. Marinate for 30 to 60 minutes, or cover and refrigerate for several hours. Heat an outdoor grill, grill pan or skillet over high heat. Season the pork with salt. Place on the hot grill and cook, turning once, until very brown on both sides and cooked through, about 5 minutes per side depending on thickness, adjusting heat as needed so they do not burn. Let rest about 5 minutes before serving with corn salsa on the side.