presa steak
Roasted Presa Steak with rice pilaf
Easy
1h
5 Servings
Main
Fragrant, buttery rice is the perfect foil for Campo Grande’s Presa Steak. It’s a versatile cut you can oven-roast, barbecue, or smoke—choose your Ibérico adventure.
Recipe for Roasted Presa Steak with rice pilaf
Ingredientes
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1 pack of Campo Grande Ibérico Presa Steak
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1 tablespoon Classic Rub (Recipe on page 29)
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2 cups basmati rice
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1 finely chopped onion
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2 cloves of garlic, minced
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1 teaspoon ground turmeric
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4 cups chicken or vegetable broth
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1⁄4 cup chopped nuts (such as almonds, walnuts, or pistachios)
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Salt, to taste
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Freshly ground black pepper, to taste
Preparation
- Preheat the oven to 350°F. Trim any excess fat from the Presa Steak and save it to cook the rice. Season with the Classic Rub. Let it rest while you prepare the rice pilaf.
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Heat the chicken or vegetable broth in a saucepan until hot but not boiling.
- Cook the rice pilaf using the Ibérico trims from the Presa. In a large skillet, melt the Ibérico trims over medium heat. Remove remaining pieces of fat from the skillet once rendered. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Add the basmati rice to the skillet with the onion and garlic, and stir to coat the rice. Sprinkle the ground turmeric over the rice and mix well to evenly distribute.
- Pour the hot broth over the rice in the skillet, and season with salt and pepper to taste. Gently stir. Cover the skillet, reduce the heat to low, and let the rice cook for 15-20 minutes, or until tender and the liquid is fully absorbed.
- While you are cooking the rice, cook the Presa. Place it on a baking tray and roast, cooking the entire steak at 350°F for approximately 25-30 minutes, for medium-rare doneness. Keep in mind that as the meat rests, the internal temperature will rise an additional 5-10°F. The average cooking time is 20 minutes for every pound of meat. You can also cook on a BBQ or in a smoker.
- Once the rice has absorbed all the liquid, uncover the skillet and add the chopped nuts. Gently stir to distribute the nuts throughout the rice.
- Remove the skillet from the heat and let it rest for a few minutes with the lid on. Set aside.
- Once the steak is done, let it rest for 10 to 15 minutes, then thinly cut it against the grain. Serve warm with the rice on the side.
