Slap Ya Mama Spuds and Mozzarella Pork Steaks

Slap Ya Mama Spuds and Mozzarella Pork Steaks


This tasty food was submitted in our Slap Ya Mama Virtual Cook-off by A.C. Williams. Give this dish a try and tag us on Instagram @slapyamama!
A.C. Williams's Instagram: @like_the_air_conditioner
Course Main Course
Cuisine American, Cajun
Servings 4 people


  • Slap Ya Mama Original Cajun Seasoning 
  • 1 tsp Lime Juice
  • 2 inch Knob of Ginger
  • 2 large Cloves of Garlic
  • 1 cup Unsweetened Coconut Milk
  • 1 tsp Chili Oil
  • ½ tsp Dark Brown Sugar
  • ½ tsp Turmeric Powder
  • 4, 8 oz Pork Steaks
  • 4 Russet Potatoes
  • 2 tbsp Sour Cream
  • 4 slices Mozzarella
  • Sliced Green Onions
  • Olive Oil
  • Salt


  • Pour coconut milk, lime juice, chili oil, turmeric, and 1 tbsp of Slap Ya Mamma into a large bowl.
  • Grate the garlic and ginger into the marinade above.
  •  Heavily salt pork steaks and add to the marinade. Let rest for at least 1 hour in the fridge.
  • Preheat oven to 425 degrees. Wash, peel, and cut potatoes into 1/4 inch slices. Let potato slices sit in cold water for 20 minutes.
  • Wash, dry, and de-stem kale. Place onto a baking sheet and lightly drizzle olive oil and Slap Ya Mamma over top.
  • Cook kale for 7-9 minutes until crispy. Set aside.
  • Thoroughly dry potato slices and place onto a baking sheet in a single layer. Seasoning with a generous amount of Slap Ya Mamma and 2 tbsp of olive oil.
  • Cook potatoes for 22-25 minutes or until crispy, making sure to shake the pan once or twice to ensure even browning. Set oven to broil after removing.
  • Remove pork steaks from marinade and grill over high heat for 10 minutes per side. Make sure to brush remaining marinade over steaks after flipping.
  •  Add a slice of mozzarella on top of each steak and broil on a baking sheet until melted (about 1 minute and 30 seconds). Let steak rest for at least 5 minutes.
  • Pour half a cup of the remaining marinade into a small saucepan and cook over high heat. Once bubbling, remove from heat and mix in sour cream and green onions. Transfer to a bowl for dipping.
  • Top steaks with a little more Slap Ya Mamma, plate, and ENJOY!
Print Recipe
Slap Ya Mama Grilled Ribeye

Slap Ya Mama Grilled Ribeye

Meat lovers rejoice! Introducing Slap Ya Mama’s recipe for the ultimate grilled ribeye steak. Our delectable recipe will keep you salivating and with one taste, you’ll be coming back for more. Easy and short cooking times with all the great flavor of Slap Ya Mama’s hot blend and hot sauce seasoning. Try it today!



On a platter, let steak sit and reach room temperature, about 30 minutes if it has been in the refrigerator.  This will help the ribeye to cook more evenly.

Set grill to high heat.  Rub ribeye evenly with Slap Ya Mama Hot Blend Seasoning then coat with Worcestershire sauce and Slap Ya Mama Pepper Sauce.  Place seasoned ribeye on hot grill and cook the approximate times for desired temperature (below).  Remove from heat, let rest for 5 to 7 minutes, serve and enjoy.

Grill Times:

  • 3 Minutes on each side = Rare
  • 5 Minutes on each side = Medium Rare
  • 7 Minutes on each side = Medium
  • 9+ Minutes on each side = Well Done

Steak Temperatures:

  • Rare                            135 degrees F
  • Medium Rare            140 degrees F
  • Medium                      155 degrees F
  • Well Done                  165 degrees F

Pair with a Healthy Sweet Potato & Veggie Bake for a delicious meal.


Slap Ya Mama’s Skirt Steak Salad

Slap Ya Mama’s Skirt Steak Salad


  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 ciabatta rolls, cut into cubes (about 5 cups)
  • 2 cloves garlic, finely chopped
  • Slap Ya Mama Hot Blend Seasoning
  • Slap Ya Mama Original Blend Seasoning
  • 1/2 cup sliced radishes
  • 2 cups cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, chopped
  • 2 tablespoons capers, plus 2 tablespoons brine from the jar
  • 1 1/2 pounds skirt steak
  • 6 cups baby romaine


Preseason skirt steak with Slap Ya Mama Hot Blend Seasoning to taste and set aside.


Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and ½ tsp. Slap Ya Mama Original Blend Seasoning and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Set aside.

Skirt Steak:

Heat 1 Tbsp olive oil in the same skillet over medium-high heat.  Place steak in skillet and sear until browned on the bottom, about 4 minutes. Turn and sear until browned on the other side, 3 to 4 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.


In another large bowl combine baby romaine, radishes, tomatoes, basil, capers, caper brine and the remaining 2 tablespoons olive oil in the bowl and toss to coat romaine and vegetables; season with a little Slap Ya Mama Original Blend Seasoning to taste.


Divide salad and croutons among plates.  Thinly slice steak against its grain and divide among plates. Sit back and enjoy!

Serving Size – 4