Pork blade steak with chicory, apple and fennel salad

Pork blade steak with chicory, apple and fennel salad

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 760 Calories/Serving

25 Minutes

The tenderloin may be the beauty queen of pork cuts, but for this recipe Chef Justine goes for the rock star — the blade. Cut from the shoulder, it has a toothsome chew and rich flavor, especially when topped with a sage-infused butter sauce.

In your bag

1 bag serves 2 (2 bags serves 4)
  • Walnuts
  • Boneless pork blade steak
  • Pork rub (coriander - sweet paprika)
  • Fresh sage
  • Apple-cider vinegar
  • Unsalted butter
  • 1 fennel bulb with fronds
  • Chicories
  • 1 apple
  • 1 lemon

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the walnuts

Heat the oven to 200°F. On a sheet pan, spread the walnuts in an even layer and toast in the oven until well browned and fragrant, about 20 minutes.


Cook the pork

  • Season the steaks with the pork rub and salt and pepper.
  • Chop the sage leaves.
In a frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Cook the steaks until well browned, about 4 minutes on each side. Transfer the steaks to a plate and let rest for at least 5 minutes.


Make the sage-butter sauce

Remove the pan from the heat, add the sage leaves to the hot pan and let warm until just aromatic, about 5 seconds. Immediately whisk in the vinegar and the butter until smooth. Transfer to a bowl. Add any pork juices that have collected on the plate. Season with salt and pepper.


Make the salad

  • Trim the root end from the fennel and discard the tough outer layer of the bulb. Trim the fennel fronds and reserve about 2 tablespoons. Cut the bulb into thin slices, transfer to a bowl and cover with cold water.
  • Trim the root end of the chicory and discard the tough outer layers. Separate the leaves and cut them into 2-inch pieces.
  • Core the apple and cut the fruit into thin slices.


Make the salad dressing

  • Zest and juice the lemon.
  • Mince the reserved fennel fronds.
In a small mixing bowl, combine the zest, 1 tablespoon lemon juice, 2 tablespoons oil and the minced fennel fronds. Season with salt and pepper. Drain the fennel slices. In a large mixing bowl, combine the fennel, chicory and apples and toss with the dressing. Garnish with the toasted walnuts.



Transfer the pork steaks to individual plates and spoon the sage-butter sauce on top. Serve the chicory salad on the side.


Chef's tip

Use a flat metal spatula to press down on the steak for about 5 seconds on each side as it cooks to ensure complete contact with the surface of the pan and even caramelization.

Similar Recipes