Pork Blade Steaks With Nduja And Honey And Arugula

Name: Pork Blade Steaks With Nduja And Honey And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 6 tablespoons coarse kosher salt plus additional (for sprinkling); 3 tablespoons sugar; 4 1/2-inch-thick pork shoulder blade steaks (each about 10 inches long and 3 1/2 inches wide); 3 tablespoons extra-virgin olive oil, divided; 4 ounces nduja (soft, spicy salami), cut into very thin slices; 2 tablespoons honey; 1 5-ounce package baby arugula; 1/2 cup coarsely grated Pecorino Romano cheese; 1 tablespoon fresh lemon juice; is available at some specialty foods stores, Italian markets, and online from boccalone.com. This size of pork shoulder blade steaks may be hard to find at the supermarket, so you may have to ask t…; Large griddle

Servings: persons

3 cups water
6 tablespoons coarse kosher salt plus additional (for sprinkling)
3 tablespoons sugar
4 1/2-inch-thick pork shoulder blade steaks (each about 10 inches long and 3 1/2 inches wide)
3 tablespoons extra-virgin olive oil, divided
4 ounces nduja (soft, spicy salami), cut into very thin slices
2 tablespoons honey
1 5-ounce package baby arugula
1/2 cup coarsely grated Pecorino Romano cheese
1 tablespoon fresh lemon juice
is available at some specialty foods stores, Italian markets, and online from boccalone.com. This size of pork shoulder blade steaks may be hard to find at the supermarket, so you may have to ask the butcher to cut them for you.
Large griddle

1
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.
2
Remove pork steaks from brine; pat dry. Brush both sides of steaks with 1 tablespoon oil; sprinkle with coarse salt and pepper. Heat griddle over medium-high heat 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).
3
Transfer steaks to platter, nduja side down. Spoon 1/2 tablespoon honey over each.
4
Toss arugula, cheese, lemon juice, and 2 tablespoons oil in bowl. Season salad with coarse salt and pepper; serve with steaks.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups water, 6 tablespoons coarse kosher salt plus additional (for sprinkling), 3 tablespoons sugar, 4 1/2-inch-thick pork shoulder blade steaks (each about 10 inches long and 3 1/2 inches wide), and more.

Yes, Pork Blade Steaks With Nduja And Honey And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Blade Steaks With Nduja And Honey And Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions