abanico steak
Oven Baked Ibérico Rib Cap "Abanico" steak with Chimichurri
Easy
20min
2 Servings
Main
Oven Baked Ibérico Rib Cap "Abanico" steak  with Chimichurri

Chimichurri is one of those sauces you can adapt based on whatever herbs you have in the fridge, or the flavors you’re craving. Here, we use a combination of parsley, oregano, and chives, and kick up the heat with fresh red chili. To really maximize the intensity of the sauce, make your chimichurri 24-48 hours before serving.

We're also utilizing a high temperature pizza oven, like the Ooni oven, to cook juicy Ibérico Abanico. Abanico is thin enough that a few minutes on each side in the oven produce a crispy exterior and a juicy interior. If you don't own an Ooni oven, heat your oven to the highest temperature or set it to broil with the backing sheet set on the middle rack. 

Recipe for Oven Baked Ibérico Rib Cap "Abanico" steak  with Chimichurri

Ingredients

  • 1 18-25 oz. Campo Grande Abanico 
  • ½ cup parsley, chopped 
  • 2 Tablespoons fresh oregano, chopped 
  • 2-4 cloves garlic, finely chopped 
  • ½  cup chives, chopped 
  • ½ cup extra-virgin olive oil 
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon lemon juice 
  • 1 hot red fresh chili, seeded and de-ribbed 
  • Salt
  • Freshly ground pepper

Preparation 

  1. In a large bowl, mix parsley, oregano, garlic, and chives together. Season with salt and pepper and cover with olive oil, vinegar, and lemon juice. Set aside to let ingredients meld and mingle.  
  2. Heat Ooni oven to its maximum temperature and season the Abancio with salt and pepper. 
  3. Place Abanico on a baking sheet in the oven and lower the oven temperature to medium. 
  4. Cook until the meat reaches medium rare (145ºF), flipping halfway through to ensure even cooking. The Ooni oven will give the Abanico a nice crunchy exterior. 
  5. Once cooked, let the Abanico rest for 3 minutes on a cutting board and slice into strips. 
  6. Serve with spoonfuls of chimichurri on top. ¡Buen provecho!
TOP RECIPES
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Huevos Rotos with Ibérico Secreto Steak
Huevos Rotos with Ibérico Secreto Steak

Drop a Comment

All comments are moderated before being published

Shop Collection

FATHER'S DAY GIFT BOX
Regular price $249.00
ULTIMATE FATHER'S DAY GIFT BOX
Regular price $299.00
Build A Custom Box
Regular price From $150

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method