Ibérico Presa with Red Chimichurri

Ibérico Presa with Red Chimichurri

Spain’s iconic cut with a vibrant kick

Yield: 2 servings

Ingredients:

FOR IBÉRICO PRESA WITH RED CHIMICHURRI
1 8 oz. Ibérico pork shoulder steak
6 Tbsp. red chimichurri (see sub-recipe)
chives, minced (for garnish)
Maldon sea salt (for garnish)
3 Tbsp. extra virgin olive oil

FOR RED CHIMICHURRI
½ Spanish onion, chopped, soaked in cold water for 1 hour (can substitute yellow onion)
6 Tbsp. extra virgin olive oil
2 Tbsp. sherry vinegar
2 tsp. ground sweet pimentón
3 garlic cloves, root end trimmed
10 parsley sprigs
½ cup diced tomato
Kosher salt, to taste
black pepper, to taste
*Note: This recipe prepares 6 servings of red chimichurri. Refrigerate remaining red chimichurri in a sealed container for up to 3 days.

Method:

FOR RED CHIMICHURRI
1. Add all ingredients to a food processor or blender.
2. Pulse or blend until it turns into a chunky paste. It should have texture, not be fully smooth.
3. Adjust salt and acidity if needed. Set aside.

FOR IBÉRICO PRESA
1. Bring the presa steak to room temperature for about 30 minutes before cooking.
2. Pat dry and season the presa with kosher salt to taste on all sides.
3. Bring a grill to medium-high heat (about 400°F), and grill presa for approximately 3 - 4 minutes per side, or until the internal temperature reaches 125°F.
4. Let rest for approximately 5 minutes.
5. Slice the presa against the grain into 6 - 8 thick slices.

FOR IBÉRICO PRESA WITH RED CHIMICHURRI
1. Spoon 6 Tbsp. of red chimichurri in the center of a plate and spread slightly.
2. Arrange the sliced presa on top of the chimichurri.
3. Sprinkle with chopped chives and Maldon sea salt to taste.
4. Drizzle extra virgin olive oil around the red chimichurri.

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