Directions. 1  In a heavy-bottom 4-quart pot, heat butter and olive oil over medium heat. Saute leeks 5-7 minutes, until tender. 2  Add cucumber and chicken stock. Simmer until cucumber is softened (about 6-8 minutes). 3  Pour small batches of cucumber soup into a blender and puree until smooth.
Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill.
It takes about 90 minutes total cook time for these pork steaks. I flip them every 15 minutes to develop just the right color on each side. Also during the last 20 minutes of cooking I glaze each side with BBQ sauce. Let the sauce caramelize on each side for about 10 minutes.