- 6 cups mizuna or young mustard greens, washed and dried
- 1 1/2 pounds pork blade steak
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Preheat gas grill to 375° F. Place washed greens on a serving platter and set aside.
Pat blade steaks dry with paper towels; sprinkle with smoked paprika, salt and pepper. Grill about 8 minutes per side, until an instant-read thermometer reaches 145° F when inserted into the thickest part of the steak. Remove steaks from the grill and place directly on top of greens. Let rest for 3 minutes, then divide steaks into portions and serve alongside wilted greens and steak drippings.
Using all mizuna might have a little too much of that wasabi-style burn, try using a mix of baby spinach and mizuna. Young radish tops also have a pleasantly spicy flavor.