Braised Pork Steak With Chimichurri

1. Preheat a griddle over medium-high heat. Drizzle with a little olive oil, add the pork fillets, brush with the mustard and sprinkle with salt and pepper. Cook to a minimum internal tem- perature of 60°F to 70° F, and let stand 3 minutes. Let the pork steaks rest for 10 minutes before slicing.
2. For our chimichurri, lightly season the onions with a tablespoon of olive oil and season with salt and pepper. Grill until charred and wilted, turning as needed. Finely chop the green onions and add them to a bowl with the remaining olive oil. Stir in the sherry vinegar, chives, parsley, shallots and garlic.
3. Serve with rice, steamed brussels sprouts, and the chimichurri on the side or over the sliced pork to coat well.

*Courtesy of Na.onal Pork Board, Des Moines, Iowa