- 3 cups water
- 6 tablespoons coarse kosher salt plus additional (for sprinkling)
- 3 tablespoons sugar
- 4 1/2-inch-thick pork shoulder blade steaks (each about 10 inches long and 3 1/2 inches wide)
- 3 tablespoons extra-virgin olive oil, divided
- 4 ounces nduja (soft, spicy salami), cut into very thin slices
- 2 tablespoons honey
- 1 5-ounce package baby arugula
- 1/2 cup coarsely grated Pecorino Romano cheese
- 1 tablespoon fresh lemon juice
- Special equipment: Large griddle
- Nduja is available at some specialty foods stores, Italian markets, and online from . 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.
- Combine 3 cups water, 6 tablespoons coarse salt, and sugar in 15 x 10 x 2-inch glass baking dish. Stir until salt and sugar dissolve. Place pork steaks in brine in baking dish. Cover and chill at least 2 hours and up to 4 hours.
- Remove pork steaks from brine; pat dry. Brush both sides of steaks with 1 tablespoon oil; sprinkle with coarse salt and pepper. Heat griddle over medium-high heat until almost smoking. Place steaks on griddle and cook 3 minutes. Turn steaks over on griddle; immediately top each steak with nduja slices, dividing equally. Cook until pork is cooked through, about 3 minutes longer (nduja will soften).
- Transfer steaks to platter, nduja side down. Spoon 1/2 tablespoon honey over each.
- Toss arugula, cheese, lemon juice, and 2 tablespoons oil in bowl. Season salad with coarse salt and pepper; serve with steaks.
- A robust red wine would be terrific with the pork. The Quinta da Garrida 2007 Vinho Tinto (Portugal, $11) is a good choice.