Basted Ibérico Denver "Presa" Steak with Red Mojo Picón

Mojo picón is one of the many delicious Spanish sauces that makes Ibérico sing. Most commonly served in the Canary Islands with tiny salt-baked potatoes, mojo picón’s smoky flavors (or mojo rojo) are also the perfect accompaniment to pork. 

Recipe for Basted Ibérico Denver "Presa" Steak with Red Mojo Picón

Ingredients:

• 1 Campo Grande Presa
• 1 teaspoon cumin seeds
• 8 garlic cloves, chopped
• 2 red chilis, deseeded and chopped 
• 1 teaspoon smoked paprika
• 4 Tablespoons sherry vinegar 
• ¾ cup extra-virgin olive oil, plus more for cooking
• Salt (to taste)
• Flaky finishing salt (to taste)

Preparation:

1. Toast cumin seeds in a small dry skillet over medium heat until fragrant, about 30 seconds, swirling to keep them from burning. 
2. Using a mortar and pestle, grind the cumin seeds into a powder. Add garlic, chili, and a pinch of salt and mash until you have a fine paste. Mash in the paprika and mix in the vinegar until well combined. 
3. Slowly drizzle in the olive oil while you continue to stir, mixing until you have a paste about the consistency of pesto. You can always add a few teaspoons of water if the sauce is too thick. Set the mojo picón aside
4. Trim the Presa and season with salt. 
5. Heat a drizzle of olive oil in a medium pan and cook Presa for 5 minutes on each side. Once cooked, remove from the skillet and let rest for a few minutes before slicing. 
6. To serve, spoon a good dollop of mojo picón onto a plate and place the Presa on top. Garnish with a sprinkle of flaky finishing salt. ¡Buen provecho!