savory
Coppa Steak with Chimichurri & Grilled Potato
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At A Glance
- Prep Time 10 minutes
- Cook Time 45 minutes
- Servings 4 Servings
- Cuts pork shoulder
Ingredients
Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.
Directions
- Preheat grill to 400-450°F. Season Coppa steaks with salt and pepper and set aside.
- Rub skin of each potato with vegetable oil and season with salt. Wrap in aluminum foil and place on the hot grill, covered, for 45 minutes.
- For chimichurri, in a bowl combine parsley, shallots, olive oil, red wine vinegar, 1 teaspoon salt, and crushed red pepper. Stir well and set aside.
- After 45 minutes, grill Coppa steaks until pork reaches an internal temperature of 145°F, about 4-5 minutes each side depending on thickness of steaks and grill temperature. Remove pork and potatoes from grill and rest 5-10 minutes.
- Unwrap potatoes and cut down the middle and slice pork. Top pork with half of the chimichurri, serving the remainder for additional topping as desired.
Whole muscle pork cuts are safe to eat when cooked to 145 degrees and allowed to rest for 3 minutes.
Nutrition
- Protein 0 g
- Fat 0 g
- Sodium 0 mg
- Cholesterol 0 g
- Saturated Fat 0 g
- Carbohydrates 0 g
- Fiber 0 g
