Pork Blade Steaks with Nduja and Honey and Arugula Salad

A Weeknight Dinner That's Anything But Ordinary: Pork Blade Steaks with Nduja and Honey

As a busy professional, finding time to cook delicious, satisfying meals can feel like a Herculean task. Between client meetings, emails, and the occasional late-night conference call, the last thing on my mind is often dinner. However, I've learned that even the most pressed-for-time individuals can create restaurant-quality meals with just a little planning and the right recipe. This Pork Blade Steaks with Nduja and Honey recipe is my go-to for when I need something flavorful, impressive, and, most importantly, quick.

The beauty of this dish lies in its simplicity and the incredible depth of flavor it delivers. Pork blade steaks are incredibly tender and flavorful, and they cook up beautifully on a griddle. The addition of Nduja, a spicy Calabrian salami, elevates the dish with a rich, savory, and slightly spicy kick that perfectly complements the sweetness of the honey. The peppery arugula salad provides a vibrant contrast in texture and flavor, cutting through the richness of the pork and creating a balanced culinary experience. Honestly, this recipe has become a staple in my weeknight rotation, and it’s always a winner with guests.

Why this recipe works for busy professionals:

• Quick cooking time: The pork steaks cook quickly on the griddle, making it perfect for a weeknight meal.
• Minimal prep work: The preparation is straightforward, requiring only a few simple steps.
• Impressive results: The dish looks and tastes far more complex than it actually is, making it perfect for impressing clients or guests.
• Flexible ingredients: While the recipe calls for specific ingredients, you can easily adapt it to what you have on hand. For example, if you don't have arugula, spinach or other greens would be an excellent substitute. The same applies to the cheese; your favorite hard or semi-hard cheese will do just fine.
• Make-ahead option: You can marinate the pork steaks in advance to make the cooking process even faster.

Beyond the recipe: A balanced life

For me, cooking is more than just sustenance; it's a form of self-care. Taking the time to prepare a delicious meal, even a simple one, is a way for me to disconnect from the pressures of work and reconnect with myself. This recipe is a perfect example of how a carefully chosen meal can be both delicious and satisfying, without requiring hours of preparation. It allows me to enjoy a culinary experience that fuels my body and mind while still leaving me ample time to focus on other aspects of my life.

Beyond the plate: Wine pairings and more

The richness and depth of flavor in this dish make it an ideal pairing for a robust red wine. A full-bodied wine with notes of black fruit and earthiness will complement the pork and nduja beautifully. However, if red wine isn't your preference, a crisp, dry white wine could also work well, especially if you're focusing on the freshness of the arugula salad. Ultimately, the best wine pairing depends on your personal preferences. Experiment and discover your favorite combination!

This recipe isn't just a dish; it's a reminder that even amidst a hectic schedule, we can still savor life's simple pleasures. It's a testament to the idea that delicious, well-prepared food can be both convenient and fulfilling. So, the next time you find yourself short on time but craving a satisfying meal, give this recipe a try. It's sure to become a new favorite in your culinary repertoire.

Tips for Success:

• Don't skip the brine: Brining the pork steaks helps to keep them moist and tender.
• Use a good quality griddle: A well-seasoned griddle will help to prevent the steaks from sticking.
• Don't overcrowd the griddle: Make sure there's enough space between the steaks for them to cook evenly.
• Adjust the spice level: If you prefer a milder dish, reduce the amount of nduja or use a milder salami.
• Get creative with the salad: Feel free to experiment with different types of greens and cheeses.

Enjoy!

Step-by-step

• 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.
• 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.