LCBO Food & Drink Summer 2021

EASY DOES IT

When it comes to weeknight dinners, I can’t think of anything easier or more delicious than a quick-cooking cut of meat and a seasonal salad. LINDSAY GUSCOTT

GRILLED PORK SHOULDER STEAKS WITH TOMATO SALAD

You’re probably used to slow-roasting pork shoulder, but this cut also benefits from quick cooking over high heat. Shoul- der cuts are so well marbled it’s almost impossible to end up with anything other than a tender, juicy steak. Ask your butcher to cut the steaks for you, as you can’t always find them prepack- aged at the grocery store. 4 boneless pork shoulder steaks, each about ⁄ inch (2 cm) thick and 11 oz (310 g) 2 ⁄ tsp (14 mL) fine sea salt, divided 2 tsp (10 mL) ground chipotle 1 tsp (5 mL) ground cumin 1 tsp (5 mL) ground coriander 10 tsp (50 mL) olive oil, divided 4 tsp (20 mL) agave syrup, divided 1 cup (250 mL) very thinly sliced white onion 1 serrano chili, thinly sliced 3 tbsp (45 mL) lime juice ⁄ lb (225 g) cherry tomatoes on the vine 2 lbs (905 g) heirloom tomatoes, cut into wedges ⁄ cup (125 mL) feta, crumbled Maldon salt to taste ⁄ cup (125 mL) corn nuts, lightly crushed ⁄ cup (125 mL) lightly packed cilantro leaves and tender stems

Crush corn nuts in a sealed freezer bag using a rolling pin.

combine. Divide between plates. Right before serving, season with Maldon salt, then top with corn nuts and cilantro. 8 Slice pork against the grain and transfer to plates with tomato salad. Serves 4

and repeat. Continue to cook, flip- ping o en, until the glaze is set, about 1 minute. Transfer steaks to a cutting board, loosely tent with foil and let rest. 5 Increase heat to medium-high. 6 While the grill reheats, com- bine remaining 2 tsp (10 mL) agave and ⁄ tsp (4 mL) fine sea salt, onion, serrano and lime juice in a large bowl. 7 Place cherry tomatoes on grill and cook until so ened and blistered, 4 to 5 minutes. Remove from grill and discard stems. Add cherry tomatoes to bowl with onion. Add remaining 2 tbsp (30 mL) olive oil, heirloom tomatoes and feta; toss gently to

1 About 1 hour before cooking, remove steaks from fridge and let warm to room temperature. 2 Preheat barbecue to medium- high. 3 Combine 2 tsp (10 mL) fine sea salt, chipotle, cumin and coriander in a small bowl. Using your hands, rub spice mixture all over steaks, then brush with 4 tsp (20mL) oil. 4 Place steaks on preheated grill. Cook, turning o en, until edges are lightly charred and an even crust has formed on each side, 8 to 10 minutes. Lower heat to medium (or medium-low if you experience flare-ups), then brush the tops of each steak with roughly ⁄ tsp (1 mL) agave. Flip

WHAT TO SERVE

Sweet apple, tropical fruit and lime tones will complement the dish’s flavours and temper the spice. The crisp acidity refreshes your palate. Angels Gate Sussreserve Riesling VQA LCBO 620104, $13.95

PORTRAIT BY CARMEN CHEUNG

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SUMMER 2021 FOOD & DRINK