Gochugang-Rubbed Pork Shoulder Steak with Charred Broccoli and Black Pepper Sauce

INGREDIENTS:

2 lbs shoulder steaks

½ Gochugang 

1 tbsp brown sugar

1 ½ tbsp kosher salt

2 tsp black pepper

1 tbsp smoked paprika

1 tbsp garlic, minced

1 bag broccoli florets

¼ cup black pepper sauce

INSTRUCTIONS:

Combine the gochugang and spices into a large bowl and mix until well combined. Brunch marinade on steaks and let it sit for 2 - 3 hours. Once ready to cook, heat your grill to medium and cook the steaks until the temperature reads 155. Make sure your grill doesn’t get too high, as you don’t want the sugars in the marinade to burn. Keep it as close to medium as you can so the flavors caramelize.

Toss the broccoli in canola oil and a heavy pinch of salt and pepper. Throw it on the grill and let it get black - you want it charred - not steamed! Once cooked, transfer to a bowl. Before serving, drizzle with black pepper sauce.