SOUTHWEST GRILLED BLADE STEAK
Light charcoal or light grill to preheat.
4 pork blade steaks (about ½ inch thick)
1 large onion
3 large cobs of sweet corn
2 cans of black beans (drained)
2 cans of diced tomatoes with peppers (drained) (Ro-Tel)
1 bunch of fresh cilantro
2 TBS salt
1 TBS black pepper
2 tsp cumin
1 tsp onion powder
1 tsp granulated garlic
½ tsp cayenne pepper
Sprinkle steaks with Southwest Rub; let set while making side dish.
While steaks are marinating in rub, grill onions and corn.
Chop onions and remove corn from the cob and add both to beans and diced tomatoes. Sprinkle with Southwest rub and add ¼ to ½ cup of chopped cilantro.
Grill steaks to 145° F. Remove from heat, wrap in foil and let rest.