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Recipes
September 2010

Pork Blade Steaks with Nduja and Honey and Arugula Salad

Photography by Elinor Carucci

4.3

(4)

Image may contain Food Steak Glass Dish and Meal

Recipe information

  • Total Time

    2 hours

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Combine 3 cups water, 6 tablespoons coarse salt, and sugar in 15x10x2-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.

    Step 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).

    Step 3

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

    Step 4

    Toss arugula, cheese, lemon juice, and 2 tablespoons oil in bowl. Season salad with coarse salt and pepper; serve with steaks.

  2. What to Drink

Nutrition Per Serving

One serving contains: Calories (kcal) 770.9 %Calories from Fat 64.6 Fat (g) 55.3 Saturated Fat (g) 18.4 Cholesterol (mg) 199.4 Carbohydrates (g) 10.5 Dietary Fiber (g) 0.6 Total Sugars (g) 9.1 Net Carbs (g) 9.9 Protein (g) 55.8 Sodium (mg) 964.1
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