Dijon Pork Blade Steaks

I will admit, I had never heard of, not to mention cooked, pork blade steaks, until recently. Our local grocery ran a special on buying "half a hog" and so I took advantage of it, and there was a package of these in the mix. 

After some quick research, I learned that pork steaks are carved from a particularly flavorful cut of pork - the pork shoulder near the neck. They typically contain part of the shoulder blade bone which is why they are often called pork shoulder blade steaks. As opposed to the denser and easy to overcook picnic shoulder the pork shoulder blade cut is nicely marbled and exceptionally tender.

I can attest to this! We really enjoyed these steaks after they were marinated and grilled - and they're SO big that we will have at least one more meal with them. 

I especially liked this marinade - made with pantry ingredients, the mustard pairs nicely with the pork and the thyme and onions add even more flavor. 

I liked serving this with roasted potatoes and green beans for a Nicoise-y vibe.
I think the leftovers would be great taco filling, or make a great sandwich, or could just be recycled as is.

If you've never grilled pork blade steaks before, give it a try. They are delicious, easy, and one of the most tender cuts of pork I've eaten.

Dijon Pork Blade Steaks

1/2 cup apple cider vinegar
4 Tbsp. Dijon mustard
12 cup olive oil
3 Tbsp. brown sugar
1 Tbsp. thyme
1/3 cup thinly sliced white onion (about 1/4 of a large onion)
4 pork blade steaks 

Place the blade steaks on a large rimmed cookie sheet. Salt and pepper to taste (it's ok to be liberal with the seasoning!). 

In a measuring cup, combine the vinegar, mustard, oil, brown sugar and thyme. Whisk well to incorporate the oil. 

Pour the marinade evenly over the steaks. Top with the sliced onions.

Place pan in the refrigerator and let meat marinate for 4-24 hours. 

Heat the grill to 375 and grill the steaks for about 6-8 minutes each side, turning once. Cook until the internal temperature is 145 degrees, then let the steaks rest for at least 5 minutes before serving.

Serves 6-8.