presa steak
Ibérico Denver "Presa" Steak with Coal-Fired Potatoes & Herby Yogurt Sauce
Easy
45min
4 Servings
Main
Ibérico Denver "Presa" Steak with Coal-Fired Potatoes & Herby Yogurt Sauce

Take advantage of every part of the grill (it's charcoal or bust here) and bake whole potatoes in the coals of the fire. A quick yogurt sauce with fresh mint and parsley is a tangy addition to the smoky potatoes and also adds brightness to the Presa, which cooks up in minutes. If you like a little spice, stir a spoonful of chili crisp into the yogurt sauce. 

We definitely recommend grilling the Presa and potatoes in this recipe, but you can always sear the Presa on the stove and bake (or boil) the potatoes to get equally as tasty results. 

Recipe for Ibérico Denver "Presa" Steak with Coal-Fired Potatoes & Herby Yogurt Sauce

 

Ingredients

  • 1 21-28 oz. Campo Grande Presa Ibérica
  • 4 large potatoes 
  • Extra-virgin olive oil 
  • Flaky salt
  • Pepper
  • 2 individual containers of plan, full-fat yogurt 
  • 1 bunch parsley, finely chopped
  • 10 mint leaves, finely chopped 
  • 1 small bunch chives, finely chopped 
  • Fly by Jing Sichuan Chili Crisp sauce (optional)

Preparation

  1. Fire up the grill. Charcoal works best in this situation.  
  2. Rub each potato with olive oil, salt, and black pepper and wrap individually in aluminum foil. Place the potatoes in the coals of the grill. 
  3. While the potatoes cook, place yogurt in a small bowl and add parsley and mint. If you are using the chili crisp, add a spoonful for a spicier addition. 
  4. Once the potatoes are nice and tender, cut the Presa into filets about 1-2 fingers thick (the thicker the better, to avoid overcooking and drying out). 
  5. Cook presa filets on the grill about 2-3 minutes on each side, until it reaches medium-rare, or an internal temperature of 145ºF.
  6. Season Presa with flaky salt and serve with potatoes, yogurt sauce, and a sprinkling of chives. ¡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