MISSION, KS--(Marketwire - Jul 18, 2011) - (Family Features) For grilling grub that really sizzles, get your creative juices flowing with pork, the season's most versatile protein. Pork is a perfect canvas for the bold tastes your family craves and will reignite your grill with fun, flair and flavor.
To ignite your inspiration at the grill, look no further than self-proclaimed "Pal of Pork," Guy Fieri. Pork Blade Steak Piccata, from his new book "Guy Fieri Food," is an off-the-hook take on a classic, and it's sure to light your creative fires. Pork is a perfect match for the zesty capers, tangy lemons and fragrant parsley that make this Italian staple sing.
Fieri's piccata recipe puts the pizzazz back in grilling. For more on how to get inspired at the grill all year long, turn to these tips from the National Pork Board:
For more mouthwatering tips and sizzling recipes, visit www.PorkBeInspired.com. You can also follow the National Pork Board on Facebook at www.facebook.com/PorkBeInspired and on Twitter @AllAboutPork.
Pork Blade Steak Piccata
Yield: 4 to 6 servings
4 | 1-pound pork blade steaks |
1 | tablespoon lemon juice, freshly squeezed |
1 | tablespoon capers, drained |
1 | tablespoon flat-leaf parsley, chopped |
Salt and pepper | |
Marinade: | |
1/4 | cup garlic cloves, smashed (about 12 cloves) |
3 | tablespoons capers, drained |
1/2 | cup white wine |
1 1/2 | tablespoons Dijon mustard |
1 | teaspoon kosher salt |
2 | teaspoons black pepper, freshly cracked |
1 1/2 | tablespoons lemon zest, grated |
3 | tablespoons lemon juice, freshly squeezed |
In medium bowl, combine all marinade ingredients and stir until fully incorporated. Add blade steaks, cover and marinate for 30 minutes (or up to 3 hours) at room temperature.
Preheat grill to high.
Remove 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 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.
About Family Features Editorial Syndicate
This and other food and lifestyle content can be found at www.editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.
Contact Information:
Wendy MacDonald
wmacdonald@familyfeatures.com
1-888-824-3337 ext. 235
http://editors.familyfeatures.com