Texas “T-Bone” Pork Chop With Red Chile-Lone Star Bbq Sauce And Fajita Vegetables

• 176 ounces blade pork steaks or "Cowboy Steak"
• 1/2 cup chile powder dark
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin ground
• 1/2 teaspoon oregano dried, ground
• 1 teaspoon black pepper ground
• 1/2 teaspoon garlic granulated
• 1 teaspoon salt
• 2 tablespoons peanut oil
• 4 ounces onions diced
• 5 garlic cloves each, smashed
• 5 dried guajillo chiles each
• 2 ounces chipotle chile canned
• 3/4 cup pineapple juice
• 1/4 cup cider vinegar
• 1/2 teaspoon oregano dried, ground
• 1/2 teaspoon cumin ground
• 1 cup Lone Star Beer
• 2 cups barbecue sauce commercial
• 1 pound yellow squash chunky fajita cut
• 1 pound zucchini chunky fajita cut
• 12 ounces green bell pepper chunky fajita cut
• 12 ounces red bell pepper chunky fajita cut
• 8 ounces cherry tomatoes halved
• 12 ounces portabello mushroom sliced
• 12 ounces red onion sliced
• 1 cup extra-virgin olive oil
• 3 tablespoons worcestershire sauce
• 3 tablespoons soy sauce

1. 1. Sift all dry ingredients together and store in a clean spice container
2. 2. Evenly season all sides of Boston Butt (Cowboy Steak)
3. 3. On well-seasoned grill, place steaks.
4. 4. Grill for approximately 6-7 minutes, turning 45 degrees half way through to achieve diamond marks.
5. 5. Flip steak over & repeat.
6. 6. Continue to cook until 150 degrees internal temperature.
7. 7. Let steak rest 5 minutes before serving.
8. 1. Clean Guajillo chilies discarding seeds and stems and soak in hot water one hour
9. 2. In saucepan, cook garlic and onion in oil until onions are well caramelized
10. 3. Place in blender Guajillo chilies, Chipotle chilies, pineapple juice, cider vinegar, cumin and oregano
11. 4. Blend until all ingredients are pureed
12. 5. Pour mixture over caramelized onions. Bring to a boil and reduce by about 10%.
13. 6. Add BBQ sauce and beer
14. 7. Boil and reduce approx. another 10% until sauce is of the right consistency
15. 1. Toss vegetables together and portion into 6-ounce servings
16. 2. Heat large fry pan until smoking hot. Toss in 2 ounces of sliced portobello mushrooms and drizzle on a tablespoon of olive oil over the mushrooms
17. 3. Cook on both sides and remove from the pan. Put pan back on high flame
18. 4. When pan is scorching hot add one portion of mixed vegetables and drizzle with one teaspoon of oil
19. 5. Let vegetables char well on one side
20. 6. Toss, add cherry tomatoes and let char on the other side
21. 7. Toss mushrooms back into pan
22. 8. Sprinkle with salt, pepper, 1/2 teaspoon Worcestershire and 1/2teaspoon soy sauce.

pork, chile powder dark, cayenne pepper, cumin ground, oregano, black pepper, garlic, salt, peanut oil, onions, garlic, chile canned, pineapple juice, cider vinegar, oregano, cumin ground, barbecue sauce commercial, chunky fajita, green bell pepper, red bell pepper, tomatoes, portabello mushroom, red onion, extravirgin olive oil, worcestershire sauce, soy sauce

Taken from www.yummly.com/recipe/Texas-T-Bone-Pork-Chop-with-Red-Chile-Lone-Star-BBQ-Sauce-and-Fajita-Vegetables-2255346 (may not work)