Pork Blade Steak Piccata Recipe | Yummly

Pork Blade Steak Piccata

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Pork Blade Steak Piccata

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


  • 4 pork blade steaks (1 pound)
  • 1 tsp. lemon juice (freshly squeezed)
  • 1 Tbsp. capers (drained)
  • 1 Tbsp. leaf parsley (flat-, chopped)
  • salt
  • pepper
  • 1/4 cup garlic (smashed, about 12 cloves)
  • 3 Tbsp. capers (drained)
  • 1/2 cup 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)
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    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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