Servings: 4
Ingredients
- 2 lb pork Coppa steaks
- To taste salt and black pepper
- 4 small russet potatoes washed
- 1 Tbsp vegetable oil
- 1 cup flat leaf parsley finely chopped
- ¼ cup shallots minced
- ½ cup virgin olive oil
- 2 Tbsp reextrad wine vinegar
- 1 tsp salt
- ½ tsp crushed red pepper optional
Instructions
- 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.
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