Featured Recipe: Pork Blade Steak Piccata

July 10, 2011

Pork Blade Steak Piccata, from Food Network star Guy Fieri’s new book “Guy Fieri Food” is an off-the-hook take on a classic, and it’s sure to light your creative fires.

Pork Blade Steak Piccata

Yield: 4 to 6 servings

4          1-pound pork blade steaks
1          tablespoon lemon juice, freshly squeezed
1          tablespoon capers, drained
1          tablespoon flat-leaf parsley, chopped

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

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

Preheat grill to high.

Remove 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 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.

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Written by William Reynolds · Filed Under FEATURE TOP STORY, Features, News