Pork Blade Steak Piccata

Name: Pork Blade Steak Piccata
Total time: 1200 s
Yield: 4 servings
Ingredients: 4 blade pork steaks 1 pound; 1 teaspoon lemon juice freshly squeezed; 1 tablespoon capers drained; 1 tablespoon leaf parsley flat-, chopped; salt; pepper; 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

Pork

14Ingredients

┅Calories

20Minutes

Description

Recipe from Guy Fieri’s NEW cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It

Ingredients

servings:

4 blade pork steaks (1 pound)
1 teaspoon lemon juice (freshly squeezed)
1 tablespoon capers (drained)
1 tablespoon leaf parsley (flat-, chopped)
salt
pepper
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)

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Directions

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.

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