From: Chef Patrick Mulvaney, Mulvaney's B&L, Sacramento, CA. Yield: 4 servings.

PILAF:
1 Tbsp. unsalted butter
1/2 cup finely chopped yellow onion
1/2 cup chopped California walnuts
1 cup bulgur
2 Tbsp. chopped dried cranberries
2 cups chicken stock
1/2 tsp. salt (or to taste)

For pilaf: Melt butter in medium saucepan over moderate heat. Add onion and cook, stirring often, for about 3 minutes. Add walnuts and stir about 2 minutes more. Add the bulgur and stir to combine. Add the cranberries, stock, and salt (if stock is already salted, adjust full amount of stock). Bring to boil, then cover pan and cook over low heat for 10 to 15 minutes, until bulgur is tender and has absorbed the liquid. Cooked bulgur will stay warm, covered and off heat, for about 20 minutes while you continue to cook pork.

For vinegar baste and pork: in small sauce pan, combine vinegar, molasses, salt and red pepper flakes. Bring just to a boil, stirring to dissolve the molasses. Set aside.

Season pork steaks on both sides with salt and ground pepper to taste. Grill over a fire or hot coals, about 4 inches from heat, turning the meat and brushing it with vinegar baste ever 1 1/2minutes. Total cooking time will be 8 to 10 minutes, until meat is thoroughly cooked, with no trace of rawness in center. Alternately, steaks may be broiled, about 4" from heat, turning them and brushing with baste as directed. Serve with pilaf.

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