Pork Blade Steaks with Nduja and Honey and Arugula Salad

Course Main Dishes Total Time 2h 30m

Ingredients in this Recipe

1 5 ounce package baby arugula
1 tablespoon fresh lemon juice
1/2 cup coarsely grated Pecorino Romano cheese
2 tablespoons honey
3 cups water
3 tablespoons extra virgin olive oil, divided
3 tablespoons sugar
4 1/2 inch thick pork shoulder blade steaks (each about 10 inches long and 3 1/2 inches wide)
4 ounces nduja (soft, spicy salami), cut into very thin slices
6 tablespoons coarse kosher salt plus additional (for sprinkling)
Nduja is available at some specialty foods stores, Italian markets, and online from boccalone.com. This size of pork shoulder blade steaks may be hard to find at the supermarket, so you may have to ask the butcher to cut them for you.

See Full Recipe at Epicurious