Pork Steak and Beans with Loaded Potato Salad
Howdy folks, and thanks for stopping by the website! The recipe you’re looking for is at the bottom of these post. We wanted to make a delicious meal that can feed a whole lot of people and feed them good. Pork Steaks, with dressed up canned baked beans and loaded tater salad is a great way to get every bit of flavor and value out of your hard earned dollars.
Start by generously rubbing Kent’s Rib Rub into both sides of the pork steak. If you don’t have it yet, see the substitution in the recipe below. We do hope you’ll try our Rib Rub soon!
The secret to transforming a pork steak is to smoke it for a few minutes on indirect heat using some fruit wood. Once you do this for about 15 minutes you move the steak over and grill for a couple of minutes on both sides. This is a fast process, because you dont want to overcook and get the pork steaks too tough. When they’re still juicy and have some fat left to render, move them to the roasting pan.
In your roasting pan, you’ll put the finished pork steaks inside. We’re going to mix up a few different types of canned beans, then transform the flavor. Drain a little of the liquid but not all of it – abrown sugar, yellow mustard, a chopped Vidalia onion, stir well with all the canned beans. For a little heat, I’m adding chipotle peppers in adobo sauce. If you don’t want the heat, just use a couple spoonfuls of the adobo sauce. Use 3/4 to a cup full of Red River Mud BBQ sauce if you really want to make the magic happen!
Cover the roasting pan with aluminum foil and shut into the oven or the grill/smoker around 350 degrees for 30 minutes.
Make a Loaded Baked Potato Salad as a Side Dish
Leave the skin on some red potatoes and slice them up to where they’re bite sized pieces, pretty much equal in size. Boil until they’re just fork tender, and then get them into some ice water. Refrigerate for about 45 minutes so they set up really well.
Loaded Baked Potato Sauce
Here we go: Sour cream, mayonnaise, whipped cream cheese, yellow mustard, 1 purple onion finely chopped, green onions, bacon, shredded cheddar cheese and salt and pepper. Mix into the cold potatoes and chill until it’s time to serve.
Tip: Purple onion brings out a good bite in a salad. Just chop them up tiny!
When it’s time to serve this meal, start with a pork steak on the plate. Cover over with baked beans and the delicious sauce that they’ve been cooked in. Fill up the other half of the plate with the loaded baked tater salad. Some of the best bites will be where the tater salad and baked beans meet up in the middle and mix together a little.
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Pork Steak and Beans – Cowboy Kent Rollins
Ingredients
- 8 8 – 10 oz pork steaks
- Kent’s Rib Rub or see substitution
- 3 14.5 ounce cans pork and beans
- 3 14.5 ounce cans Ranch Style beans or chili beans
- 1 cup light brown sugar
- 1 yellow onion chopped
- 2 to 3 tablespoons yellow mustard
- ¾ to 1 cup Red River Mud BBQ sauce or your favorite bbq sauce
- 2 to 3 tablespoons adobo sauce
Instructions
- Generously rub the Rib Rub on both sides of the steaks (or see substitution).
- Prepare the grill with coals on one side of the grill for direct and indirect heat. I like to use an oak hardwood lump charcoal and add apple or cherry wood chunks for smoke.
- Place the steaks on the indirect heat side of the grill. Close the lid and cook for about 10 minutes. Move the steaks to the direct heat side of the grill and cook about 1 to 2 minutes per side, or until the steaks brown slightly. Arrange the steaks in a single layer in a large foil pan and set aside in a warm place.
- Drain about half the liquid off the beans and add to a medium mixing bowl. Stir in the brown sugar, onion, mustard, bbq and adobo sauce. Adjust for taste.
- Pour the bean mixture over the steaks. Cover with foil. Bake for 20 minutes at 350 degrees F. (you can also bake on your grill).
- Remove from the grill and serve.
- For Rib Rub substitution: 4 tablespoons smoked paprika, 2 tablespoons coarse ground black pepper, 3 tablespoons brown sugar, 1 tablespoons garlic powder, 2 tablespoons dry mustard, 1 tablespoon onion powder
Loaded Potato Salad – Cowboy Kent Rollins
Ingredients
- 8 large red skin potatoes
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon yellow mustard
- ½ cup whipped cream cheese
- 1 purple onion finely chopped
- 1 bunch green onions chopped
- 8 slices bacon cooked and chopped
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Cut the potatoes into bite-sized pieces. Place in a pot and cover with water. Bring to a boil over high heat and cook for about 8 minutes, or until they are fork tender. You don’t want to over cook them so they are mushy.
- Remove from the heat and drain. Cover with cold water and ice. Place in the refrigerator for 30 minutes, or until chilled.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, sour cream, mustard, cream cheese, onion, green onions, bacon and cheese.
- Drain the potatoes well and fold into the mayonnaise mixture. Season, to taste. Cover and place in the refrigerator for 30 minutes, or until ready to serve.
- *Note, due to the varying sizes of potatoes, you may need to add more or or less of the mayonnaise mixture. Adjust to your suiting.