Grilled Ibérico Rib Cap 'Abanico' Steak with Mushrooms and Fried Eggs

Mushrooms are highly seasonal preparations in Spain, especially when it comes to those woodsy, earthy varieties. In the fall, folks head to the forest to forage and make these simple yet insanely delicious recipes with their Ibérico pork and mushroom bounty. 

Other than salt, pepper, and oil, you only need 4 ingredients to execute this dish. If you have a grill, we highly recommend using it for this recipe. But if you don't, a well-oiled and hot cast iron skillet on the stove is a great place to cook mushrooms of any variety, along with fried eggs and Abanico pork. 

Recipe for Grilled Ibérico Rib Cap "Abanico" Steak with Mushrooms and Fried Eggs

Ingredients 

• 1 Campo Grande Abanico 
• Handful of fresh parsley, minced  
• ⅔ cup mushrooms
• 4 eggs 
• Extra-virgin olive oil
• Salt
• Black pepper 

Preparation

1. Place parsley in a small bowl and fill with enough olive oil to just cover the parsley. Set aside. 
2. Fire up the grill and create two areas, one with direct heat and one with indirect heat. 
3. Drizzle mushrooms with olive oil and cook over indirect heat on the grill. 
4. While the mushrooms cook, heat a cast iron skillet over the direct heat and add a good glug of olive oil. Fry the eggs until the white is crispy and browned on the edges and the yolk is still runny. Remove the pan from the grill and set aside. 
5. Cook Abanico over direct heat for 3 minutes on each side and season with salt and pepper. 
6. Once mushrooms are cooked remove from the grill. 
7. Serve mushrooms, eggs, and Abancio all together with a drizzle of parsley oil. ¡Buen provecho!