6-8 "pork steaks" (sliced shoulder butt) or desired cut of pork, sliced -- typically 1/2 to 3/4 inch thick
1 large papaya
seasoned salt, to taste
fresh ground black pepper, to taste
1 TBSP granulated sugar
(optional) fresh-cut strips of bell pepper and/or onions
1 medium/large marinating dish or large casserole
4 TBSPs softened butter (or melt it, if you like)
Puree 1/2 papaya in food processor with the sugar. Pierce pork steaks, both sides, thoroughly with a fork. Pour papaya juice, just to coat bottom, in the casserole. Salt and pepper both sides of steaks, then add to the casselrole. Add more papaya juice to cover. Refrigerate overnight (or at least 4 hrs).
Refrigerate remaining papaya juice overnight (or, if you've used it all, we'll make more with the other half papaya when preparing to cook).
Heat grill to your liking, same temp as if cooking burgers. Make another batch of the papaya juice, but this time add 4 TBSPs softened butter before pureeing.
Scrape marinade off the steaks, then brush both sides with papaya-butter mixture. Rotate steaks 1/4 turn after 3 minutes. Turn steaks over after another 3 minutes, brush on more papaya/butter. Grill another 4 minutes.
If using bell pepper and/or onions, put these on grill when you rotate the steaks 1/4 turn. Also, I like to add some more pepper right after turning the steaks over. Do what you like about more salt.
Serve, garnished with peppers/onions, cross-hatch side up, along with SAJ's Potato Salad Brule (recipe for which is in Lib27's great library from last year).
HAPPY MEMORIAL DAY, FReepers!
Can I have the potato salad recipe SAJ?