Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F, and clean and oil the grates.

2. 2.

   Cut 12 ounces pork loin crosswise into two 1-inch-thick steaks. Shuck 2 ears corn; stem and seed 4 ounces Hatch peppers; and cut 4 ounces Walla Walla sweet onion into thick wedges. Peel and mince 1 garlic clove. Zest and juice 1 lime, keeping the zest and juice separate.

3. 3.

   Rub the pork steaks with:

   • 1 tablespoon extra-virgin olive oil
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 1/2 teaspoon ancho chile powder
   • All the reserved lime zest

   Let them stand for 10 minutes while the grill finishes heating.

4. 4.

   Coat the corn with 1 tablespoon extra-virgin olive oil, 1 teaspoon Diamond Crystal kosher salt, and 1/2 teaspoon ancho chile powder. Coat the Hatch peppers and onion with 1/2 tablespoon extra-virgin olive oil and 3/4 teaspoon Diamond Crystal kosher salt.

5. 5.

   Grill the corn, Hatch peppers, and onion with the lid closed, turning occasionally, until tender and attractively charred, 7 to 9 minutes. Transfer the vegetables to a cutting board.

6. 6.

   Grill the pork steaks with the lid closed for 4 to 5 minutes per side, pulling them at 140°F. Transfer to a clean plate and rest for 5 minutes.

7. 7.

   While the pork rests, finely chop the grilled Hatch peppers and onion. Stir them together with the minced garlic, reserved lime juice, 1 teaspoon honey, and 1/2 teaspoon dried Mexican oregano to make the relish.

8. 8.

   Place one pork steak and one ear of grilled corn on each plate. Spoon the Hatch chile–Walla Walla onion relish over the pork and serve.

Want more detail? See the temperature guide.