Pork Blade Steak Piccata
A unique cooking twist on a classic Italian dish takes it from the skillet to the grill! Recipe from Guy Fieri's cookbook, Guy Fieri Food: Cookin' It, Livin' It, Lovin' It.
1/4 cup garlic, smashed (about 12 cloves)
3 tablespoons capers, drained
1/2 cup white wine
1 1/2 tablespoons Dijon-style mustard
1 teaspoon kosher salt
2 teaspoons black pepper, freshly cracked
1 1/2 tablespoons lemon zest, grated
3 tablespoons lemon juice, freshly squeezed
4 blade pork steaks, 1 pound
1 teaspoon lemon juice, freshly squeezed
1 tablespoon capers, drained
1 tablespoon chopped flat-leaf parsley
Salt and ground black pepper to taste
- For Marinade: In a medium bowl, combine all marinade ingredients and stir until fully incorporated. Add the blade steaks, cover and marinate for 30 minutes (or up to 3 hours) at room temperature.
- Preheat grill to high.
- Remove the steaks from marinade, brushing off any large pieces. Bring marinade to a boil in a saucepan for 3 to 4 minutes, and set aside to baste while you grill.
- Grill steaks while basting with the reserved marinade. Remove from grill when well marked on both sides, about 3 to 5 minutes per side. Let rest 5 minutes.
- To serve, slice and season with the salt, pepper, lemon juice, capers and parsley.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of National Pork Board.