Pork Blade Steak Piccata

• 4 pork blade steaks 1 pound
• 1 teaspoon lemon juice freshly squeezed
• 1 tablespoon capers drained
• 1 tablespoon leaf parsley flat-, chopped
• salt
• pepper
• 1/4 cup garlic smashed, about 12 cloves
• 3 tablespoons capers drained
• 1/2 cup white wine
• 1 1/2 tablespoons dijon style mustard
• 1 teaspoon kosher salt
• 2 teaspoons black pepper freshly cracked
• 1 1/2 tablespoons lemon zest grated
• 3 tablespoons lemon juice freshly squeezed

1. In a medium bowl, combine all marinade ingredients and stir until fully incorporated. Add the blade steaks, cover and marinate for 30 minutes (or up to 3 hours) at room temperature.
2. Preheat grill to high.
3. Remove the 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.
4. Grill steaks while basting with the reserved marinade. Remove from grill when well marked on both sides, about 3 to 5 minutes per side. Let rest 5 minutes.
5. To serve, slice and season with the salt, pepper, lemon juice, capers and parsley.

pork blade, lemon juice freshly squeezed, capers, parsley, salt, pepper, garlic smashed, capers, white wine, mustard, kosher salt, black pepper, lemon zest, lemon juice freshly squeezed

Taken from www.yummly.com/recipe/Pork-Blade-Steak-Piccata-2248308 (may not work)