Ingredients
- Marinade:
- ½ cup India Pale Ale beer
- 2 each chipotles in adobo
- 3 tablespoons olive oil
- 1 clove garlic
- 1 tablespoon dry cumin
- 1 teaspoon coriander
- Salt and Pepper to taste
- 8 each center cut pork loin steaks
- Black Bean Salsa
- 4 each Intergrow yellow tomatoes, diced
- 1 each roasted pobalano chili, peeled and chopped
- 1 each scallion, sliced
- ¼ cup cilantro, chopped
- 1 tablespoon rice wine vinegar
- 1 tablespoon olive oil
- 1 clove garlic
- ½ cup cooked black beans
- Salt and Pepper to taste
Method
Mix all the marinade ingredients in a large bowl, cover the pork steaks and refrigerate.
Let pork marinate for at least one hour, but no longer than two hours.
Mix all the ingredients for the salsa and let stand for 1 hour.
Pre-heat grill to medium high.
After getting your grill ready, remove the bowl from the fridge. Place the meat on the grill. Use a marinade brush to coat the meat twice while flipping it.
Cook the meat until an internal temperature of 155°F has been reached. About 20-30 minutes, depending upon the thickness of the steaks.
Serve the grilled pork steak on a bed of the black bean salsa
Tips on Tomatoes
- A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
- Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware.
- The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without.
- Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
- Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.
