Ingredients

Preparation 25 minutes, cooking time 30 minutes

Honey Baked Beans Relish:
28-ounce can honey baked beans
15-ounce whole-kernel yellow corn, drained
15-ounce whole-kernel white corn, drained
4-ounce jar pimiento, chopped
1 cup chopped green onion
1 cup finely chopped cilantro
3 Roma tomatoes, seeded, finely chopped
1 jalapeno, seeded, finely chopped
1/2 cup Italian salad dressing
1 tablespoon lime juice
2 teaspoons garlic salt

Gently combine baked beans, corn, pimiento, green onion, cilantro, tomatoes, jalapeno, salad dressing and lime in large bowl. Season with garlic and stir. Chill in refrigerator at least 3 hours prior to serving.
Note: Relish may be kept for about 3 days in refrigerator and used as a dip for your favorite chips.

Pork Steaks:
4 pork steaks (10 to 12 ounces each) about 1/2-inch thick (see note)
Dry rub, your favorite blend
Barbecue sauce, your favorite flavor

Directions

Season both sides of pork steaks liberally with dry rub; set aside.

Light fire or preheat grill. Cook pork steaks over medium direct heat for about 5 to 7 minutes per side. Mop one side with barbecue sauce and turn over to caramelize sauce. Repeat with other side. Cook about 5 to 8 minutes per side until steak reaches internal temperature of 160 F on a meat thermometer, sizzles, and sauce turns a nice caramel color.

Remove from grill and arrange on serving platter or individual plates. Top with a few spoonfuls of baked-beans relish.

Makes 4 servings.