Three kinds of Ibérico & skirt steak

Three kinds of Ibérico with vegetables:
• 1 Pluma Ibérico (this is the tip
of the back, triangular,
not very thick and nice and juicy)
• 1 Maza Ibérico (this is the tastiest
and juiciest part of the leg)
• 1 Secreto Ibérico (the “secret”
Pork fillet, a coarse-fibered,
fan-shaped muscle that
between back and back fat
hidden)
• Sea salt

For the grilled vegetables:
• Seasonal vegetables (e.g. green
Asparagus, cauliflower,
Root vegetable)
• Mushrooms (e.g. chanterelles, porcini mushrooms,
brown mushrooms)
• dried dates for a sweet
component
• Sea salt
• Olive oil
• Pepper

Skirt steak with chimichurri
• 1 skirt steak, approx. 1 kg

For the chimichurri marinade:
• 250 ml olive oil
• 50 ml white wine vinegar
• 4 cloves of garlic
• 20 g parsley leaves
• 2 tbsp oregano
• Salt
• Pepper

Three kinds of Ibérico with vegetables

Clean the pieces of meat and grill them directly, briefly and vigorously over the charcoal. To serve, cut into slices and season with fleur de sel. Fry the grilled vegetables and dates vigorously on all sides with a little olive oil on a hot plancha or grill plate and season with fleur de sel and pepper; if necessary, add a dash of olive oil before serving.

Skirt steak with chimichurri

First prepare the chimichurri marinade and leave it in the fridge for 24 hours. To do this, finely chop the garlic cloves and parsley leaves and put them in a bowl. Add the oregano and season with salt and pepper. Add the vinegar and let the mixture sit for 10 minutes. Then slowly stir in the olive oil until it forms a thick paste.

Remove the skin from the skirt steak and trim off any excess fat. First grill it on both sides over direct heat, then leave it to cook for 10 minutes in the indirect grill zone. Spread the chimichurri sauce generously over it and then put it back on the fire briefly.

FIRE&FOOD Issue 3-2017