Grilled pork steaks with fennel

Time 20 minutes
Yields Serves 6 to 8
Grilled pork steaks with fennel
(Los Angeles Times)

Using a spice grinder, blender or mortar and pestle, grind the fennel seeds, peppercorns and salt to a coarse powder. Set aside.


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.


Grill the steaks over a hot fire, turning when well browned, 3 to 4 minutes per side. Set aside for 5 minutes before serving.

If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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