Smoky tender pork steaks

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10 min


4 servings

* PLUS Cooking time: 7 minutes, Barbecuing Time: 12 minutes, Marinating Time: 1440 minutes


  • 4 1-in. pork steaks
  • 2 cups pineapple juice
  • 2 tbsp vegetable oil
  • 1 to 2 tsbp liquid smoke , see tip below
  • 1/2 tsp cayenne pepper , optional


  • Place steaks in a resealable plastic bag or dish with shallow sides, just large enough to hold them, such as an 8-inch (2-L) baking dish. In a small bowl, stir juice with oil, 1 teaspoon (5 mL) smoke for a light smoky taste or 2 teaspoons (10 mL) for a more pronounced taste, as well as cayenne for a spicy kick. Pour over meat. Seal bag or cover dish. Refrigerate at least 24 hours or up to 2 days. Turn bag or steaks in dish at least once a day.
  • When ready to grill, preheat barbecue and oil grill. Lift steaks out of marinade. To make a sauce, pour marinade into a small saucepan. Boil over medium-high heat, uncovered, until reduced by half, about 7 minutes. Grill steaks from 6 to 8 minutes per side. Serve steaks drizzled with sauce, accompanied by grilled potatoes and vegetables.

Nutrition (per serving)

  • Calories
  • 459,
  • Protein
  • 44.6 g,
  • Carbohydrates
  • 17.2 g,
  • Fat
  • 22.5 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 107 mg.

With a hint of sweetness and light smoky taste, these steaks are a good choice for pleasing a wide range of ages and tastes.

Chatelaine tip

Pork steaks cut about 1 inch (2.5 cm) thick from the tenderloin end are perfect for this recipe. These boneless pieces are sometimes called tenderloin-end pork chops. Liquid smoke is sold in small bottles in supermarkets and groceries where barbecue and hot sauces are found. It’s very powerful in flavor so use only a small amount.