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Barbecue Pork Steak With Peaches and Honey, Made Easy

Barbecue Pork Steak With Peaches and Honey, Made Easy

Juicy grilled pork steaks receive a smoky honey-Dijon marinade and are served with caramelized grilled peaches. This simple barbecue dinner is ready in approximately 45 minutes, excluding optional extended marinating time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork and Peaches
  • 4 6–8 oz each Pork steaks, shoulder or boneless loin
  • 4 peaches Ripe but firm peaches, halved and pitted
Marinade and Glaze
  • 3 tablespoons Honey, divided
  • 2 tablespoons Olive oil, divided
  • 1 tablespoon Soy sauce
  • 1 tablespoon Apple-cider vinegar or balsamic vinegar
  • 2 cloves Garlic, finely grated or minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon, plus more for peaches Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Cayenne or chili flakes, optional

Method
 

Step-by-Step
  1. Whisk 2 tablespoons honey, 1 tablespoon olive oil, soy sauce, vinegar, garlic, Dijon mustard, smoked paprika, kosher salt, black pepper, and optional cayenne or chili flakes in a bowl. Coat the pork steaks, cover, and refrigerate for 30 minutes to 2 hours; reserve the remaining 1 tablespoon honey for finishing.
  2. Heat a barbecue or grill to medium-high, approximately 200–230°C (400–450°F). Clean the grates and oil them carefully before cooking.
  3. Grill the pork steaks for about 4–6 minutes per side, turning once, until browned and the thickest part reaches 63°C (145°F). Shoulder steaks may need indirect grilling or a few additional minutes because they are often thicker and less tender.
  4. Brush the peach halves with the remaining 1 tablespoon olive oil and season lightly with salt. Grill cut-side down for 2–3 minutes, turn briefly, and brush with the reserved honey near the end so it caramelizes without burning.
  5. Transfer the pork to a clean plate and rest for 3–5 minutes. Serve each steak with grilled peach halves and the juices from the plate or grill.

Notes

Honey burns quickly, so reserve some for the final minute or two. Use firm-ripe peaches so they stay intact on the grill. Do not reuse marinade that touched raw pork unless it is boiled first. Refrigerate leftovers promptly and reheat gently.