The classic South American sauce comes in all styles, but we love the way the spice from the pepper and the bitterness from the oregano counters the richness of Secreto. For best results, make the chimichurri a day or two ahead—the flavors actually intensify and the garlic softens up a bit.

Recipe for Ibérico Secreto Steak with Chimichurri and Crispy Potatoes

Ingredients 

• 1 pack of Campo Grande Secreto Steak 
• Salt and freshly ground black pepper, to taste
• 3 medium potatoes, peeled and sliced into rounds ½- inch
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon oregano
• 1/2 teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

Preparation

1. Let the Secreto Ibérico rest at room temperature for 1 hour before cooking.
2. To prepare the chimichurri In a small bowl, combine the olive oil, red wine vinegar, minced garlic, oregano,chopped parsley, and crushed red pepper flakes.
3. Season with salt and freshly ground black pepper to taste. Mix well.
4. Boil the potato slices in salted water for about 10 minutes until they are just tender. Drain and let them cool slightly.
5. Preheat your cast iron skillet to 400°F.Pat the meat dry with paper towels to remove excess moisture. This helps achieve a crispier exterior.Season both sides of the meat with salt and freshly ground black pepper.
6. Place the Secreto Ibérico on the hot skillet.
7. Cook for approximately 1.5 minutes per 1/2 inch of thickness, flipping halfway through. This will be about 3 minutes per side.Use a meat thermometer to ensure the internal temperature reaches 145°F for medium rare doneness.keep in mind that while the meat is resting it will increase the internal temperature for 5 to 10 fahrenheit.
8. Remove the meat from the heat and let it rest for 5 minutes.Save the remaining oil rendered from the meat to cook the potatoes.
9. In the same cast iron skillet used for the Secreto Ibérico,add 1 tablespoon of olive oil over medium heat.
10. Add the potato slices to the skillet and cook until golden brown, about 3-4 minutes per side. Season with salt and pepper.
11. Slice the Secreto Ibérico against the grain and serve it alongside the pan-fried potatoes.Drizzle everything with the chimichurri sauce.Serve immediately and enjoy the delicious combination of flavors. Que aproveche !