Pork Collar Steaks with Apple Chimichurri, Smoked Sweet Potato Mash, and Golden Onions

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato in a baking dish, add 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of black pepper. Toss well and roast for 30 minutes, until very tender and lightly caramelized.

2. 2

   While the sweet potato roasts, make the apple chimichurri: in a bowl combine the green apple, fresh parsley, half of the minced garlic, red wine vinegar, 2 tablespoons olive oil, crushed red pepper, dried oregano, lemon juice, 1/2 teaspoon salt, and a pinch of black pepper. Let it rest for 15 minutes so the flavors meld.

3. 3

   Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the sliced onion with a pinch of salt and cook for 18 to 20 minutes, stirring occasionally, until golden, sweet, and tender. Keep warm.

4. 4

   Pat the pork collar steaks dry with paper towels and season them with the remaining salt, remaining black pepper, remaining minced garlic, and the remaining teaspoon of smoked paprika.

5. 5

   Heat a griddle or heavy skillet over medium-high heat with the remaining tablespoon of olive oil. Cook the pork collar steaks for 4 to 5 minutes per side, until well browned outside and cooked through in the center. Remove and rest for 5 minutes.

6. 6

   Transfer the roasted sweet potato to a bowl or saucepan and add the butter and hot milk. Mash until creamy but still rustic. Adjust salt and pepper if needed.

7. 7

   To serve, spread a layer of smoked sweet potato mash on each plate, place a pork collar steak on top or alongside, add the golden onions, and finish with a generous spoonful of apple chimichurri over the meat.