Dinner Meat Dishes Pork Main Course Pork Roast Spiced Pork Shoulder Steak with Salsa Verde and White Beans 5.0 (2) 2 Reviews Smoky, spice-rubbed pork shoulder steaks prove that an affordable cut can deliver exceptional flavor, especially when paired with creamy white beans and a bright, herbaceous salsa verde. By Melissa López Melissa López Melissa López is the chef behind Los Angeles restaurant Barra Santos, where she brings a California perspective to Portuguese cuisine while also drawing on her Mexican heritage. Food & Wine's Editorial Guidelines Published on September 15, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley Total Time: 40 mins Servings: 4 Jump to recipe Smoky spices transform an affordable cut of pork shoulder into a tender, juicy steak with bold flavor in just 40 minutes.Creamy stewed white beans and a bright, herbaceous salsa verde balance the richness of the pork with fresh, briny acidity.The smoky pork, creamy beans, and punchy salsa verde make for a complete meal that’s ready in under an hour. 2026 F&W Best New Chef Melissa López transforms an affordable cut into a standout main with these boldly spiced pork shoulder steaks, seasoned with smoked paprika, cumin, and coriander before being seared until tender and juicy. Creamy stewed white beans provide a rich, comforting base, while a bright salsa verde made with parsley, capers, fish sauce, and sherry vinegar cuts through the richness with briny freshness. The result is a balanced, weeknight-friendly dinner that layers smoky, savory, and herbaceous flavors into every bite. It was a standout in the Food & Wine Test Kitchen. What is pork shoulder steak? Pork shoulder steak is a thick slice cut from the pork shoulder, a well-marbled section of the pig that’s most often used for slow-cooked dishes like pulled pork and braises. Pork shoulder steaks are available at some grocery stores and may also be labeled as pork blade steaks. If you can’t find them in the meat case, ask your butcher to cut steaks from a whole pork shoulder, or buy a pork shoulder and slice the steaks yourself. Either option gives you an affordable cut that’s well suited to this recipe. Notes from the Food & Wine Test Kitchen Trim away any thick exterior fat from the pork shoulder before slicing into steaks, as it won’t fully render during the quick cooking time.Because the marinade contains vinegar, the pork won’t develop a deeply browned crust. Instead, cook until the steaks are well seared and the internal temperature reaches 135°F before resting.If desired, swap the white beans for black beans, which pair well with the pork’s smoky spice blend. Roasted potatoes also make an excellent accompaniment if you’d prefer an alternative to beans. Suggested pairing Pair this nourishing dinner with a berry-inflected, medium-bodied, Italian red, such as Masi Campofiorin Rosso Veronese. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings Pork 1 1/2 pounds pork shoulder (preferably pork collar or pork coppa) 2 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 2 tablespoons smoked paprika 1 tablespoon ground coriander 1 tablespoon ground cumin 1 1/2 teaspoons water 1 1/2 teaspoons kosher salt 2 tablespoons grapeseed oil White Beans 3 tablespoons extra-virgin olive oil 1/2 white onion, chopped (about 3/4 cup) 1 celery stalk, chopped (about 1/2 cup) 1 small carrot, chopped (about 1/4 cup) 2 garlic cloves, thinly sliced (about 2 tablespoons) 1 (15-ounce) can white beans, drained, reserving 1/3 cup liquid 1/2 cup chicken stock 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon fresh lemon juice Salsa Verde 3 tablespoons sherry vinegar or red wine vinegar 2 garlic cloves, grated on a Microplane (about 1 teaspoon) 1 1/2 cups fresh parsley leaves, coarsely chopped 1/4 cup extra-virgin olive oil 1 tablespoon drained nonpareil capers, coarsely chopped 1 tablespoon fish sauce Directions Begin making the pork: Cut pork against the grain into 4 (3/4- to 1-inch-thick) steaks (about 6 ounces each). Stir together olive oil, vinegar, smoked paprika, coriander, cumin, and 1 1/2 teaspoons water in a small bowl. Spread mixture over pork, covering all over. Set aside at room temperature for at least 15 minutes and up to 45 minutes. Make the white beans: Heat olive oil in a medium pot over medium. Add onion, celery, and carrot; cook until soft, about 10 minutes. Add garlic, and continue cooking until vegetables are slightly caramelized, about 2 minutes. Add white beans and reserved bean liquid, chicken stock, salt, and pepper; cook, stirring often, until beans are heated though, about 5 minutes. Using the back of a spoon or potato masher, mash some of bean mixture to develop a creamy texture. (Beans should be stewy, not soupy.) Stir in lemon juice. Remove from heat, and cover to keep warm. Make the salsa verde: Stir together sherry vinegar and garlic in a medium bowl; let marinate for 5 minutes. Stir in parsley, olive oil, capers, and fish sauce. Set aside at room temperature until ready to serve. Finish making the pork: Sprinkle pork steaks evenly with salt. Heat grapeseed oil in a large cast-iron skillet over medium-high. Working in batches if needed, sear pork steaks on each side until an instant-read thermometer inserted into thickest portion of steaks registers 135°F, about 3 minutes per side. Remove from skillet, and let rest for 5 minutes. (Pork temperature will continue to rise to 140°F.) Arrange beans in center of a shallow bowl. Top with pork and salsa verde. Make ahead Refrigerate leftovers in separate airtight containers for up to one week. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.