presa steak
Grilled Ibérico Presa Steak with Chimichurri
Easy
40 min.
3 Servings
Main
It doesn’t get more deliciously simple than this recipe for fire-cooked Ibérico Presa with crispy-outside, creamy-inside roasted potatoes, dressed with nothing more than salt, pepper, and our herby chimichurri sauce.
Recipe for Grilled Ibérico Presa Steak with Chimichurri
Ingredients
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1 pack of Campo Grande Ibérico Presa Steak
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4 tablespoons olive oil
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1 pound sweet potatoes
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4 tablespoons Chimichurri
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Salt, to taste
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Freshly ground black pepper, to taste
Preparation
- Preheat the grill to high heat, around 400°F.
- Cut the Presa using the butterfly method. Rub the pork with 2 tablespoons of olive oil on all sides and season generously with salt and pepper. Let it rest with the rub while you prepare the Chimichurri (See recipe page 30).
- To cook the sweet potato, boil it until it is completely soft. Test by piercing it with a knife; if the sweet potato falls off the knife, it is ready. If it doesn’t fall off, it needs more cooking time. Once it is cooked, season it with olive oil, salt, and black pepper and wrap it in aluminum foil. Place it on the coals for about 10-15 minutes. Remove the foil, make a cut down the middle and drizzle it with Chimichurri to serve.
- Place the Ibérico Presa on the hot grill and cook for about 4 minutes on each side for medium-rare, reaching an internal temperature of 145°F. Keep in mind that as the meat rests, the internal temperature will rise an additional 5-10°F. As a rule of thumb, aim for 1.5 minutes per side for every 1⁄2 inch of meat thickness. You can review our keys to successful Ibérico cooking on pages 20-25.
- Once the Presa is cooked to your liking, remove it from the grill and let it rest for 5 minutes before slicing. Slice against the grain for maximum tenderness (See page 25).
- Serve the grilled Presa accompanied by the roasted sweet potatoes and spoon a generous amount of Chimichurri on top.
