Recipes on a Budget

"Affordable Recipes for All"

Pork Blade Steaks with Nduja and Honey and Arugula Salad

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3 cups water
6 Tbsp coarse kosher salt plus additional (for sprinkling)
3 Tbsp sugar
4 ea 1/2-inch-thick pork shoulder blade steaks (each about 10 inches long and 3-1/2 inches wide)
3 Tbsp extra-virgin olive oil, divided
4 oz nduja (soft, spicy salami), cut into very thin slices
2 Tbsp honey
1 ea (6-oz) package baby arugula
1/2 cup coarsely grated Pecorino Romano cheese
1 Tbsp fresh lemon juice


Combine 3 cups water, 6 tablespoons coarse salt, and sugar in 15 x 10 x 2-inch glass baking dish.  Stir until salt and sugar dissolve.  Place pork steaks in brine in baking dish.  Cover and chill at least 2 hours and up to 4 hours.

Remove pork steaks from brine; pat dry.  Brush both sides of steaks with 1 tablespoon oil; sprinkle with coarse salt a until almost smoking.  Place steaks on griddle and cook 3 minutes.  Turn steaks over on griddle, immediately top each steak with nduja slices, dividing equally.  Cook until pork is cooked through, about 3 minutes longer (nduja will  soften).

Transfer steaks to platter, nduja side down.  Spoon 1/2 tablespoon honey over each.

Toss arugula, cheese, lemon juice, and 3 tablespoons oil in bowl.  Season salad with coarse salt and pepper; serve with steaks.


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09/21/2011 - Posted by | Pork

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