Chili Pork Steaks
|Pork shoulder steaks||4 (Cut 1/2 Inch Thick)|
|Chili powder||1 1⁄2 Tablespoon|
|Dry oregano||1 Teaspoon|
|Garlic salt||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Wine vinegar||3 Tablespoon|
|Salad oil||3 Tablespoon|
|Green chili salsa||2 Tablespoon|
Trim and discard excess fat from steaks; set aside.
In a small bowl, combine chili powder, oregano, garlic salt, cumin, vinegar, and 1 tablespoon of the oil.
Rub mixture on both sides of steaks.
Cover and refrigerate for at least 2 hours or until next day.
Meanwhile, prepare Green Chile Salsa; cover and refrigerate.
Heat remaining 2 tablespoons oil in a wide frying pan over medium-high heat.
When oil is hot, add steaks and cook, turning once, until no longer pink when cut in thickest part (about 10 minutes total).