Grilled Ibérico Secreto Sliders with Roasted Peppers & Aioli

Summer grilling is all about keeping things simple, firing up the grill, and letting great ingredients do the work. These Ibérico Secreto sliders bring together juicy, beautifully marbled pork, sweet roasted peppers, creamy roasted aioli, and nutty Manchego cheese. Finished with fresh arugula and tucked into soft slider buns, they’re the perfect Spanish-inspired bite for a summer gathering.

FEATURED CUT

Ibérico Secreto Steak

$44.00 14–21oz

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Recipe for Grilled Ibérico Secreto Sliders with Roasted Peppers & Aioli 

Ingredients

For the Ibérico Secreto

• 1 pack of Campo Grande Ibérico Secreto Steak
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper

For the Roasted Garlic Aioli

• 1 whole head of garlic
• 1 tablespoon extra virgin olive oil
• 1 large egg yolk
• ½ cup olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt

For the Roasted Peppers

• 2 red bell peppers

For the Sliders

• 9 slider buns
• 4 oz Manchego cheese, thinly sliced
• 2 cups fresh arugula

Preparation

1. Remove the Secreto from the refrigerator 60 minutes before cooking to take the chill off the meat. Pat it dry. Season generously with salt and freshly ground black pepper.
2. Make the Roasted Garlic Aioli. Preheat the grill to 400°F. Slice the top off the garlic head, drizzle with olive oil, and wrap it tightly in aluminum foil. Roast for 35–45 minutes, until the cloves are completely soft and golden. Let cool slightly, then squeeze the roasted garlic cloves from their skins. Mash the roasted garlic into a smooth paste. Combine the egg yolk, lemon juice and salt. Slowly whisk in the olive oil until thick and creamy. Set aside until ready to assemble the sliders.
3. Place the whole peppers directly on a hot grill or under a broiler at high heat. Cook for approximately 3–5 minutes per side, turning regularly, until the skin is heavily charred and blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel away the charred skin, remove the seeds, and slice the peppers into thin strips. Toss with olive oil, salt, and black pepper.
4. Place the Secreto directly over the heat and grill for 2–3 minutes per side, until deeply browned on the outside and cooked to your preferred doneness, aiming for an internal temperature of 145°F. Transfer to a cutting board and let the meat rest for 5 minutes. Slice the Secreto against the grain into thin strips.
   
5. Lightly toast the slider buns on the grill. Spread a generous layer of aioli over the bottom half of each bun. Add the sliced Ibérico Secreto, followed by the roasted peppers and Manchego cheese. Finish with a handful of dressed arugula and the top bun. Serve immediately while the pork is still juicy and the Manchego is just beginning to soften.

FEATURED CUT

Ibérico Secreto Steak

$44.00 14–21oz

QUICK ADD