Pickle Brined Pork Blade Steak with Smokey Slaw
Pork Blade Steaks love being slowly grilled over medium heat to render the intermuscular fat while developing a thick caramelized crust. Pair that with a tangy smokey salad and you've got quite a dinner. Serve along with simply boiled potatoes if you want a carb on the side.
Ingredients
1-2 pork blade steaks
1/2 cup dill pickle liquid (not sweet pickles)
2 medium summer squash, but into 1/2 inch thick planks
1 small green cabbage, cut into quarters with the core intact
3 scallions, sliced thinly
3 sprigs dill, roughly chopped
1/2 cup chopped dill pickles
Method
- Place the pork steak in a bag with the pickle liquid and let marinate for at least 20 minutes
- Heat the grill to medium
- Remove the steak and blot dry
- Season liberally with salt and then brush with oil
- Grill slowly until the steak is cooked through and has a deeply caramelized crust, about 10 minutes per side
- Meanwhile dress the vegetables with olive oil, salt and pepper and grill until well-charred
- Remove from the grill and roughly chop to make a slaw
- Add the diced pickles, dill, and enough olive oil and salt to make extra tasty
- Remove the steak from the grill and let rest 10 minutes
- Serve with the smokey slaw on the side
