Grilled pork steaks with fennel
20 minutes, plus resting time for the steaks
6 to 8
If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone.
3 tablespoons fennel seeds
2 tablespoons black peppercorns
1 1/2 tablespoons salt
1 (4-pound) piece boneless pork blade roast, Boston butt or pork butt
1. Using a spice grinder,
blender or mortar and pestle, grind the fennel seeds, peppercorns and salt to a coarse powder. Set aside.
2. Trim any excess fat
from the exterior of the pork roast and cut the pork across the grain into uniform one-half to three-fourths-inch steaks. Set aside the steaks for about one hour to bring them to room temperature. Dust both sides of each steak with a scant teaspoon of the fennel mixture and rub to distribute across the surface.
3. Grill the steaks
over a hot fire, turning when well browned, 3 to 4 minutes per side. Set aside for 5 minutes before serving.
Each of 8 servings: