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Instructions

1. Prepare the Pork

Pat pork steaks dry.

Rub with olive oil and season with salt, pepper, garlic powder, onion powder, paprika, and cumin.

Let rest for 20–30 minutes.

2. Grill

Heat grill to medium-high (400°F / 200°C).

Grill pork steaks for 5–7 minutes per side.

Cook until internal temperature reaches 145°F (63°C).

3. Roast the Chiles

Roast green chiles over a flame or under a broiler until charred.

Place in a covered bowl for 10 minutes.

Peel skin and remove seeds if desired.

Slice into large strips.

4. Assemble

Place roasted green chile strips on each pork steak.

Top with Monterey Jack/Oaxaca cheese and cheddar.

Close grill lid or place under broiler for 2–3 minutes until cheese melts.

5. Optional Creamy Chile Sauce

Melt butter in a skillet.

Add garlic and cook 30 seconds.

Add chicken broth and simmer 2 minutes.

Stir in cream and cumin.

Cook until slightly thickened.

Spoon over pork before serving.

Serve With

Mexican rice

Charro beans

Grilled corn (Elote)

Warm flour tortillas

Guacamole

Pico de gallo

Yield

4 servings

The result is a juicy grilled pork steak covered with smoky roasted green chiles and melted cheese, very similar to the dish shown in the photo. 🌶️🧀🥩