Asian-Inspired Pork Loin Steaks Two Ways

Trips to the grocery store have become increasingly more disappointing. As food prices began to rise, it was somewhat entertaining finding creative substitutes for favorite dishes. Over the last few weeks, however, it would seem virtually every staple on my list has a new---higher---price tag. Enter the pork steaks. Economical, lower in fat, and versatile, the only reason they haven't featured more prominently on our weekly menu is 1. an unfounded and idiosyncratic habit of observing Levitical Law (considering that I am not Jewish); 2. Just a few moments of over-cooking results in a tough meat, and with two boys ages one and three running about underfoot, I invariably require some, shall we say, spontaneity, in the kitchen. For moist and juicy pork steaks, the simple answer is to cook the steaks until they reach 170° F on your handy meat thermometer. This marinade was made from a collection of items in my pantry (and one of our lemon trees), and would also be lovely on chicken.
For an elegant dinner entree, serve the pork as steaks, and pair with a Gewurztraminer or Riesling. For a more casual offering, chop into strips before marinating, so that more surface area absorbs the marinade, and stir-fry the sauce and strips together with a variety of your favorite vegetables, serving over brown rice.

1 lb. thick-cut pork loin steaks
1 tablespoon olive oil
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
3 cloves garlic, crushed
1/4 teaspoon cayenne pepper

Cut pork steaks into 4 pieces, or into stir-fry strips. Mix all remaining ingredients together in a small bowl, then place marinade and pork in a resealable plastic bag. Shake well. Marinate in the refrigerator for at least 2 hours and up to overnight. Grill or broil pork steaks just until they reach 170° F, or at 350° F for 20-25 minutes. Makes 4 servings.

Food Fact! Worcestershire sauce, (pronounced "wuh'ster'sher," or "woostasha") was created by two dispensing chemists, John Wheeley Lea and William Henry Perrins in 1835. Their company, Lea & Perrins, still makes the sauce in the same way today using malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavorings--an invaluable condiment for spicing up savory dishes. The production process includes maturation in oak barrels for several months. Often mispronounced, Worcestershire got its moniker from its birthplace, 68 Broad Street, Worcester, England.