Pork Blade Steak Piccata

Courtesy of National Pork Board

Servings: 6
Prep Time: 10 Min.
Cook Time: 10 Min.
Marinate: 30 Min.

* 4 blade pork steaks, 1 lb.
* 1 tsp. lemon juice, freshly squeezed
* 1 Tbsp. capers, drained
* 1 Tbsp. flat-leaf parsley, chopped
* salt and pepper

Marinade:
* 1/4 c. garlic cloves, smashed (about 12 cloves)
* 3 Tbsp. capers, drained
* 1/2 c. white wine
* 1 1/2 Tbsp. Dijon-style mustard
* 1 tsp. kosher salt
* 2 tsp. black pepper, freshly cracked
* 1 1/2 Tbsp. lemon zest, grated
* 3 Tbsp. lemon juice, freshly squeezed

1. In a medium bowl, combine all marinade ingredients and stir until fully incorporated. Add the blade steaks, cover and marinate for 30 min. (or up to 3 hr.) at room temperature.
2. Preheat grill to high. Remove the steaks from marinade, brushing off any large pieces. Bring marinade to a boil in a saucepan for 3- 4 min, and set aside to baste while you grill. Grill steaks while basting with the boiled marinade. Remove from grill when well-marked on both sides, about 3-5 min. per side. Let rest 5 min.
3. To serve, slice and season with the salt, pepper, lemon juice, capers and parsley.

* Recipe from Guy Fieri's NEW cookbook, Guy Fieri Food: Cookin' It, Livin' It, Lovin' It.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com