Day 7 Dinner: Grilled Pork Shoulder + Roasted Brussels Sprouts
Prep Time:
5 minutes
Cook Time:
25-35 minutes
Serves:
1
Level:
Intermediate
About the Recipe
Juicy, tender pork shoulder steak grilled to perfection, paired with crispy, golden roasted Brussels sprouts. This protein-packed dinner is loaded with healthy fats and fiber, making it a flavorful and satisfying end to your week.
Ingredients
Grilled Pork Shoulder Steak:
6-8 oz pork shoulder steak (also known as blade steak or pork butt steak)
1 tablespoon bacon grease, lard, or butter (for grilling or pan-searing)
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder (optional)
½ teaspoon smoked paprika (optional for extra depth)
Roasted Brussels Sprouts:
1 cup Brussels sprouts, halved or quartered
1 tablespoon olive oil or melted bacon grease
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder (optional for added flavor)
Preparation
Prepare the Brussels Sprouts:
Preheat Oven:
Preheat the oven to 400°F (200°C).
Prep the Brussels Sprouts:
Trim the ends and cut the Brussels sprouts in half or quarters, depending on size.
Toss with olive oil or melted bacon grease, sea salt, black pepper, and garlic powder (if using).
Roast Until Crispy:
Spread the Brussels sprouts on a baking sheet in a single layer.
Roast for 18-20 minutes, stirring halfway through, until they are golden and crispy on the edges.
Prepare the Pork Shoulder Steak:
Season the Steak:
Pat the pork shoulder steak dry with paper towels.
Season both sides with sea salt, black pepper, garlic powder, and smoked paprika (if using).
Heat the Grill or Skillet:
Preheat a grill or cast-iron skillet over medium-high heat.
Add 1 tablespoon of bacon grease, lard, or butter to the pan if using a skillet.
Grill the Pork Steak:
Grilling: Grill for 4-5 minutes per side until nicely charred and cooked through.
Pan-Searing: Sear the pork for 4-5 minutes on one side, then flip and cook another 4-5 minutes.
Pork is done when the internal temperature reaches 145°F (63°C).
Rest Before Serving:
Remove from heat and let the steak rest for 2-3 minutes to allow the juices to redistribute.
Assemble & Serve:
Plate the Pork & Brussels Sprouts:
Arrange the grilled pork shoulder steak on a plate alongside the roasted Brussels sprouts.
Optional Garnish:
Garnish with fresh herbs like thyme or parsley for extra flavor.
Ways to Make it Budget Friendly:
Buy Pork Shoulder in Bulk: Pork shoulder is one of the most affordable cuts. Buy in bulk, portion into steaks, and freeze extras for later use.
Use Frozen Brussels Sprouts: Frozen Brussels sprouts are often cheaper and roast just as well after thawing.
Render Your Own Lard or Bacon Grease: Save bacon grease from previous meals to use as a free, flavorful cooking fat.
Stretch the Meal with Extra Veggies: Add extra roasted vegetables like cauliflower or zucchini to increase the meal’s volume without significantly increasing the cost.
Batch Cook & Save Leftovers: Make multiple pork steaks at once and store extras in the fridge for easy reheating.
Marinate the Pork Overnight: Marinate the pork with olive oil, garlic, and herbs for extra flavor without added cost.
Quick Flavor Boost Options (Optional):
Garlic Herb Butter: Melt butter with minced garlic and fresh herbs and drizzle over the pork before serving.
Lemon Zest & Olive Oil: Grate fresh lemon zest over the Brussels sprouts before serving for brightness.
Chili Flakes for Heat: Sprinkle red pepper flakes over the pork and Brussels sprouts for a spicy kick.
Parmesan Crumble: Top the roasted Brussels sprouts with grated Parmesan for a salty, nutty boost.
Sage & Thyme Dusting: Add Sage and thyme to the Brussels sprouts before roasting for added warmth and aroma.
Recipes Created by BloodSugarChef.com
Meal Plan by American Diabetes Society