Smoky tender pork steaks


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 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 44.6g, Carbohydrates 17.2g, Fat 22.5g, Fibre 0.1g, Sodium 107mg.

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.