One pan, provolone cheese, and sweet cherry tomatoes are basically all you need to make a full meal with an Ibérico abanico steak.
- Extra-virgin olive oil
- 10 cherry tomatoes
- 3 whole cloves garlic
- 2 sprigs fresh rosemary
- 1 18-25 oz. Campo Grande Abanico
- 5 oz. piece of provolone cheese
- Black pepper
- Heat 1 tablespoon of oil in a large cast iron skillet over medium heat. Cook the tomatoes, garlic, and rosemary until tomatoes are soft and lightly browned. Set tomatoes aside.
- Using the same pan, bring the heat up to high. Sear the abanico for 3 minutes on each side, until medium rare. Remove meat from the pan, let rest, and season with salt and pepper.
- In the same pan, heat a teaspoon of oil over high heat. Place provolone in the pan and brown on each side without letting it melt too excessively–you want to keep it intact.
- Slide the cheese on top of the abanico and garnish with the tomatoes. ¡Buen provecho!