Nothing says fire up the grill quite like Labor Day weekend. For many, it's one last summer hoo-rah before school, cooler weather, and busy schedules. But if you're getting a *little* tired of burgers and hot dogs, this one's for you.
Brought to you by none other than Chef Roger Mooking, this pork steak boasts incredible flavor, topped with roasted greenhouse grown Sweet Twister™ peppers.
4 Sweet Twister™ Peppers 4 x 1″ thick pork butt steaks (ask your butcher to cut them for you) 4 tbsp Greek yogurt 1 C finely chopped fresh dill 2 tbsp smoked paprika Kosher salt Freshly ground black pepper
Preheat your barbecue to high heat.
Place peppers directly over the flame and blacken the skin on all sides. Immediately place peppers in a bowl large enough to hold all of them and cover with plastic wrap tightly for 20 minutes. Using your hands, remove the charred blackened skins from the peppers and discard. Do not rinse the peppers or you will be rinsing away all the flavor you developed.
Season pork steaks with salt then pepper then smoked paprika. Place seasoned steak on grill over direct high heat for approximately 4 minutes per side, or until they are fully cooked.
Cut pepper in half so that it is fanned open. Discard the seeds and place each fanned pepper on 4 separate plates. Place a tablespoon of Greek yogurt on top of each pepper and spread along the length of the pepper. Sprinkle chopped dill on top of yogurt then place the steak on top of that. Serve it while it’s hot!
What else are you grilling up for Labor Day weekend?