6 pork shoulder blade steaks, bone-in or boneless
1 c. sodium-reduced soy sauce
juice 1 large lemon
juice 1 medium orange
2 Tbsp. Toasted Sesame Oil
2 Tbsp. Blackberry Ginger Balsamic
2 tsp. honey
2 cloves garlic, minced
2 Tbsp. diagonally sliced green onion for garnish
sesame seeds for garnish (optional)
Place steaks in resealable plastic bag.
In 4-cup measuring cup, thoroughly combine remaining ingredients. Pour marinade over steaks in bag. Seal bag. Refrigerate 8-24 hours, turning occasionally.
Remove steaks from marinade; discard marinade. Pat steaks with paper towels to remove excess marinade.
Preheat barbecue on high; reduce heat to medium. Grill steaks 5-7minutes per side or until instant-read thermometer registers 155°F.
Remove steaks from grill onto a clean plate. Tent loosely with foil and let rest 3 minutes.
Before serving, garnish steaks with green onion and sesame seeds.
*Recipe courtesy of Manitoba Pork, with substitutions by Prairie Oils & Vinegars.
Click here to find the original recipe, and we recommend spending some time there if you're looking for more quality Manitoba Pork recipes!
Tested by staff member Irma.