Recipe: Pork Blade Steak Piccata

PORK BLADE STEAK PICCATA
"If you haven't tried the blade steak, then today is your lucky day. Yes, a bit more work to eat than a loin chop, but wow, it's worth it for the flavor."



FOR THE MARINADE:
1/4 cup garlic cloves, smashed (about 12 cloves)
3 tablespoons drained capers
1/2 cup white wine
1 1/2 tablespoons Dijon mustard
1 teaspoon kosher salt
2 teaspoons freshly cracked black pepper
1 1/2 tablespoons grated lemon zest
3 tablespoons fresh lemon juice

FOR THE PORK:
4 (1 pound) pork blade steaks
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 tablespoon chopped flat-leaf parsley, for garnish

In a medium bowl, combine all the marinade ingredients and stir until fully incorporated. Add the blade steaks, cover, and marinate for 30 minutes (up to 3 hours) at room temperature.

Preheat a grill to high.

Remove the steaks from the marinade, brushing off any large pieces. (Reserve the marinade, bring to a boil in a saucepan for 3 to 4 minutes, and set aside to baste while you grill.)

Cook for 3 to 5 minutes per side, basting with the reserved marinade. When well marked on both sides, remove from the grill. Let rest 5 minutes.

Slice and season with the salt, pepper, lemon juice, capers, and parsley.

Makes 4-6 servings
Used by permission to Recipelink.com from HarperCollins
Source: Guy Fieri Food by Guy Fieri with Ann Volkwein