Pork Blade Steak Piccata
Courtesy of National Pork Board 6 Servings • 10 Min. Prep Time • 10 Min. Cook Time • 30 Min. Marinate Time| Ingredients |
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| 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 |
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| 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 |
Directions:
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
