Schweinesteak Marinades (Herb, Paprika and Beer & Mustard Pork Steak Marinades)

5 from 1 vote

Here are some popopular grilled pork steak marinades. Schweinesteak (Pork Steak) is a popular BBQ meat in Germany.

Course Main Course

Cuisine German

Prep Time 15

Cook Time 15

Marinading time 12

Total Time 12 30

Servings pork steaks

Calories 177kcal

100 ml olive oil
2 cloves garlic pressed
2-3 tablespoon fresh parsley
2-3 tablespoon fresh thyme
2-3 tablespoon fresh rosmary
2-3 tablespoon fresh sage optional
lemon juice from half a lemon
salt and pepper
600 g pork steaks In the US, this cut usually isn't sold pre-labeled as 'pork neck,' ask your butcher for pork collar steaks or pork shoulder steaks (sometimes labeled Boston butt steaks), these come from essentially the same area and have that same marbling. In the UK, you can usually find this cut labeled as pork neck fillet or pork shoulder steaks directly at the supermarket or butcher. If pre-cut steaks aren't available, buy a boneless pork shoulder/Boston butt roast and ask them to slice it into ¾-inch steaks, or do it yourself at home with a sharp knife.

Peel the garlic and press into a bowl. Remove the herbs from their stems and chop them finely and add them to the bowl. Pour in the olive oil and season the marinade with salt, pepper and half a lemon.
Cover your meat in the marinade and leave the flavours to absorb for at least 4 hours, best overnight.

Peel the garlic and press into a bowl. Add the paprika powders, peppercorns, oil and lemon juice. Season with salt.
Coat your meat in the marinade and leave to absorb the flavours for at least 4 hours, but the longer the better, ideally overnight.

Peel and finely chop the onion. Place in a bowl.
Add the mustard and beer to the bowl and stir to combine.
Add pepper, salt and honey and stir until the honey dissolved
Place the meat in the marinade and cover. Leave to marinate for at least 4 hours, best overnight.