Ibérico Presa is already a star cut  juicy, marbled, and deeply flavorful. Grilling it over medium heat brings out its natural richness, and we balance it with a bright, creamy sauce made from mustard, orange juice, honey, ginger, and coconut milk. A few pickled piparras on top cut through the fat and bring that Spanish bite. Simple, stunning, and absolutely delicious.

Recipe for Grilled Ibérico Presa with Citrus-Mustard Coconut Sauce & Pickled Piparras

Ingredients

• 1 pack of Campo Grande Ibérico Presa Steak
• 1 tablespoon olive oil
• 2 tablespoon Dijon mustard
• 2 tablespoon honey
• 1 orange juicy
• 1 teaspoon grated fresh ginger
• ½ cup unsweetened coconut milk
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 oz pickled piparras, sliced thin or served whole

Preparation

1. Rub the presa with olive oil, salt, and pepper. Place it on a grill over medium heat, and cook for 9-10 minutes per side, turning once.
    You’re aiming for a medium-rare center, with a nice crust on the outside.
   
2. Remove the presa from the grill and let it rest for 5 minutes to keep it juicy.
   After resting, slice against the grain.
3. While the meat rests, whisk together the mustard, honey, orange juice, ginger, and coconut milk in a small saucepan. Warm it gently over low heat for 2–3 minutes, just until it thickens slightly and the flavors come together. Taste and adjust the salt if needed.
   
4. Arrange the sliced presa on a serving plate.
   Spoon over the warm citrus-mustard coconut sauce, and top with pickled piparras for acidity and crunch. Serve immediately, ideally with grilled veggies or roasted potatoes.