Name: Pork Blade Steaks with Nduja and Honey and Arugula Salad
Prep time: 30 minutes
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

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