Serves: 4
Total Calories: 28

FOR THE MARINADE:
2 tablespoons apple cider vinegar
1 Chipotle chili in Adobo sauce, minced
1 tablespoon Adobo sauce (from the canned chipotle)
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

2 bone-in blade pork steaks, 3/4 to 1 inch thick each

FOR THE SALSA:
2 1/2 cups peaches, peeled and diced
2 Italian plum tomatoes, cored, seeded, and finely chopped
2 green onions, (white part only), thinly sliced
1 jalapeño pepper, stemmed, seeded, and finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
pinch kosher salt

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Brush the marinade on both sides of the steak. Cover the steaks with plastic wrap and refrigerate for 4 to 8 hours.

TO MAKE THE SALSA: In a medium bowl mix together the salsa ingredients. Cover with plastic wrap and refrigerate until ready to serve.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until the juices run clear, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes. Slice the steaks across the grain into thin strips. Serve warm with the salsa.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 28
Calories from Fat: 0

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Pork
Adobo Pork Steaks With Peach Salsa
All-American Pork Chops With Homemade Applesauce
Aloha Grill-Roasted Pig
Baby Back Ribs With Spiced Apple-Cider Mop
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Butterflied Tenderloin With Rice Salad
Caribbean Tenderloin With Black Bean Salsa
Cedar-Smoked Pork Loin With Pineapple Salsa
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Classic Bratwurst With The Works
Country-Style Pork Ribs With Red Wine Vinegar Sauce
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Disappearing Tenderloin With Pico De Gallo
Double-Shot Blade Steaks
Easy Southern-Style Spareribs
Everybody's Favorite "Dry" Ribs
Grilled Ham Sandwiches To Feed Whole Town
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Kansas City-Style Baby Back Ribs
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