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

Ingredients

  • 4 pork blade 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)

Directions

  1. 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.
  2. Preheat grill to high.
  3. 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.
  4. 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.
  5. To serve, slice and season with the salt, pepper, lemon juice, capers and parsley.
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