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Quick Chimichurri Grilled Coppa Steaks

These juicy coppa pork steaks are bringing main character energy to every grill and cookout all summer long. Packed with soulful flavor and seasoned all way through, they’re guaranteed to be a hit every time. Serve them topped with garlicky chimichurri for tender, smoky bites with the perfect fresh kick.

Cooking time 20 min
Preparation time Prep 15 min
Serves Serves 6

Ingredients

  • 6 coppa pork steaks (about 8 oz. each)
  • 2 tbsp. avocado oil
  • 2 tsp. kosher salt
  • 2 tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. Onion powder
  • 1 cup fresh parsley, finely chopped
  • 3 tbsp. fresh oregano (or 1 tbsp. dried)
  • 3 cloves garlic, minced
  • ½ tsp. crushed red pepper flakes
  • ½ cup olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tsp. honey
  • ½ tsp. smoked paprika
  • ¼ tsp. cayenne pepper (optional for heat)
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper

Ingredients

  • 6 coppa pork steaks (about 8 oz. each)
  • 2 tbsp. avocado oil
  • 2 tsp. kosher salt
  • 2 tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. Onion powder
  • 1 cup fresh parsley, finely chopped
  • 3 tbsp. fresh oregano (or 1 tbsp. dried)
  • 3 cloves garlic, minced
  • ½ tsp. crushed red pepper flakes
  • ½ cup olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tsp. honey
  • ½ tsp. smoked paprika
  • ¼ tsp. cayenne pepper (optional for heat)
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper

Directions

  1. Preheat grill to 450 F. Pat the coppa steaks dry with paper towels. Rub with olive oil, then season evenly with salt, pepper, smoked paprika, and garlic powder. Place coppa steaks on grill and cook 4–5 minutes per side. Cook to an internal temperature of 145°F with a 3-minute rest.

  2. Meanwhile, make the chimichurri. In a bowl combine parsley, oregano, garlic, red pepper flakes, smoked paprika, and cayenne. Stir inolive oil, apple cider vinegar, lemon juice, and honey. Season with salt and pepper, then let sit 10–15 minutes so the flavors meld.

  3. Plate grilled the coppa steaks and spoon the chimichurri generously over the top. Serve with a loaded grilled or baked potato.

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