Pork blade steaks with roasted sweet potatoes and red-pepper salsa

paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 600 Calories/Serving

30 Minutes

Cut from the shoulder, pork blade steaks tend to be well-marbled. They’re loaded with flavor and cook up moist and tender.


  • 1 pound Japanese sweet potatoes
  • ½ cup roasted red peppers
  • ½ cup pitted castelvetrano & kalamata olives
  • Fresh oregano
  • Fresh flat-leaf parsley
  • 2 pork blade steaks
  • 1 teaspoon sweet paprika
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon butter (optional)



Prep the vegetables; roast the potatoes

Heat the oven to 400ºF.
  • Scrub the potatoes; cut in half lengthwise and then into ½-inch half moons.
  • Dice the roasted peppers.
  • Coarsely chop the olives. Tear the mint leaves into rough pieces.
Pick the leaves from the oregano and parsley and coarsely chop the leaves. On a sheet pan, spread the potatoes into an even layer, drizzle with oil, and season with salt and pepper. Roast the potatoes in the hot oven, stirring occasionally, until tender, 16 to 18 minutes. While the potatoes roast, prepare the salsa and the pork.


Make the salsa

In a small bowl, combine the roasted peppers, olives, oregano, and parsley with 1 to 2 teaspoons oil, stirring until well combined. Season with salt and pepper.


Cook the pork

  • Season the pork with the paprika, salt, and pepper.
In a frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the pork and cook until the meat is browned and cooked through, 4 to 5 minutes on each side. Transfer the pork to a plate and let rest.


Make the pan sauce

Add the vinegar to the hot pan cook over high heat, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan, until the vinegar reduces to a thick syrup, about 1 minute. Turn off the heat and stir in the butter, if using.



Slice the pork and transfer to individual plates. Spoon some of the pan sauce over the meat and serve with the potatoes and salsa, and serve.

Nutrition per serving: Calories: 600, Protein: 33 g, Total Fat: 32 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 7 g, Cholesterol: 95 mg, Carbohydrates: 42 g, Fiber: 7 g, Added Sugar: 4 g, Sodium:950 mg

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