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Lavender Pork Steaks

Lavender Pork Steaks

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
SARAH_14

SARAH_14

Fresh herbs - lavender, rosemary, and thyme - are used to make an oil marinade for pork steaks. Marinate the meat while preheating the grill for a simple and quick meal.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an outdoor grill for low heat.
  2. Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes.
  3. Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JDVMD
34

JDVMD

11/23/2004

I needed a bit more flavor. The rosemary and thyme were fine as well as the lavender but I missed a little bit of fresh ground pepper and seasoning salt. Only made two steaks and threw them on the grill as I made burgers. Very simple to prepare -- I do think the oil is an excessive amount and should be reduced significantly.

IMVINTAGE
31

IMVINTAGE

8/13/2007

I used thick-cut boneless chops & decreased the cooking time to compensate. Next time, I will brine them first in a saltwater bath w/ a couple of sprigs of the herbs. That will help keep them juicy & add flavor. I was unsure as to whther the recipe meant to use the greenery of the lavender or teh lavender buds. Never used the greenery before but assumed that it would be "lavender buds" if that was what was intended, so I used the greenery. I was also unsure of using so much, since lavender can have such an overpowering flavor, but I braved it. I was soo glad....it had lots of flavor w/out the unpleasant "perfumey" taste that the buds can have. I decreased the oil by half & next time, I will only give them a rub of oil & then just rub on the herbs, to avoid flare-ups on the grill. I drizzled a bit of honey on the plate to dress it up some & it added the perfect flavor. We both got more "drizzle" when we ran out. ;o) Loved the recipe & I will definitely repeat but I'll make my suggested changes next time.

mollykathrynlewis
17

mollykathrynlewis

12/11/2009

So good! I cooked them in a frying pan using the marinade oil, since it was way too cold outside to grill, and they were incredible!

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