Dinner prep doesn’t get much easier than a ham steak. Some are smoked and some are simply cured; the latter is what you want to use here.
The steaks come sliced thin and thick; the one you want for this recipe is on the thin side, with a bit of the center bone. The quick rub is spicy and makes for flavorful diced leftovers in a next-day salad.
Serve with new potatoes or a warm potato salad.
2 teaspoons chili powder
1 teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon freshly ground black pepper
1 teaspoon packed light or dark brown sugar
1 tablespoon unsalted butter, melted
1¼-to-1½-pound ham steak
Heat a large grill pan or cast-iron skillet over medium-high heat. Turn on the exhaust fan or open a nearby window. Use paper towels to pat the ham steak dry.
Combine the chili powder, dried oregano, the cayenne and black peppers, the brown sugar and the butter in a small bowl, stirring to blend.
Rub the mixture all over both sides of the ham steak. Place the seasoned ham steak in the pan; the side with more bone showing should be down. Cook for 5 or 6 minutes, until blackened in places, then carefully turn over and cook on the second side for about 4 minutes.
Transfer to a plate, first-cooked side up. Let the meat rest for 5 minutes before serving. Makes 3 or 4 servings
Adapted from a recipe
on Weber.com.
Washington Post