You may also like
Categories:
pork blade Lemon juice freshly squeezed capers parsley salt pepper garlic smashed capers white wine mustard kosher salt black pepper lemon zest Lemon juice freshly squeezed
Viewed: 117 - Published at: 5 years agoIngredients
- 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
Method
- 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.
