Grilled Pork Steaks with a Vietnamese Twist

When the weather calls for cooking outdoors, this smoky Vietnamese pork steak hits the spot. Charred on the grill and infused with fragrant lemongrass, it’s tender, juicy and balanced by a crisp, refreshing side salad.

It came to us from two-time MasterChef Canada contestant and Gourmet Dumplings founder Mai Nguyen. While it tastes great fresh off a gas barbecue, Nguyen says it’s undeniably better on a charcoal grill, especially if you’re trying to recreate that traditional Vietnamese taste. However you cook it, don’t forget the fresh herbs — they’re essential for cutting through the richness and tying everything together.

Mai’s Vietnamese Grilled Pork Steaks

Lemongrass Pork Ingredients

• 2 pork shoulder steaks cut 1 1/2 inches thick (or substitute with chicken thighs)
• 3 tbsp sugar
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 tbsp lemongrass, finely chopped
• 2 cloves of garlic, finely minced
• 1 shallot, finely chopped
• 1 tsp black pepper
• 2 tbsp canola oil

Pork Instructions

1. Make the marinade by mixing together sugar, fish sauce, oyster sauce, lemongrass, garlic, pepper and canola oil.
2. Fully coat the pork steaks with the marinade and allow to marinate for 4 hours or overnight.
3. Preheat your grill to 500°F. To achieve the best flavour, charcoal grill the steaks.
4. Grill the pork steaks until they reach a minimum internal temperature of 145°F, ensuring deep grill marks develop.
5. Allow the pork to rest for 10 minutes before slicing.

Simple Salad

Salad and Lime Dressing Ingredients

• 3 cups chopped iceberg lettuce or romaine
• 1 cup sliced Persian cucumbers
• 1 cup halved cherry/grape tomatoes
• 1/2 cup thinly sliced red onions
• 3 tbsp lime juice
• 3 tbsp extra-virgin olive oil
• 1 tsp sugar
• salt and pepper to taste

Salad Instructions

1. Combine lime juice, extra virgin olive oil, sugar, salt and pepper to make the dressing. Adjust seasoning to your taste.
2. Toss together lettuce, cucumbers, tomatoes, and red onions in a large bowl.
3. Pour dressing over the salad and mix well.

Serve grilled steaks and salad with steamed rice or vermicelli noodles.