Pork Blade Steaks with Nduja and Honey and Arugula Salad
Pork Blade Steaks with Nduja and Honey and Arugula Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine 3 cups water, 6 tablespoons coarse salt, and sugar in 15 x 10 x 2-inch glass baking dish.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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 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).
Transfer steaks to platter, nduja side down.
Spoon 1/2 tablespoon honey over each.
Toss arugula, cheese, lemon juice, and 2 tablespoons oil in bowl.
Season salad with coarse salt and pepper; serve with steaks.
A robust red wine would be terrific with the pork.
The Quinta da Garrida 2007 Vinho Tinto (Portugal, $11) is a good choice.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.