Iberico Pork Recipe: Marinated Pluma Steak

How long do I need to make it?

Serves 4-6 people
The marinade: 20 minutes
Preparation: 35 minutes
Cooking: 40 minutes

What ingredients should I use?

The marinade:

• 20 centiliters of olive oil (about ¾ cup)
• A few stems and leaves of fresh basil
• 2 garlic cloves
• 2 shallot cloves
• Salt and pepper to taste

For the preparation:

• 1 pound of potatoes
• 3 tomatoes
• 14 centiliters of olive oil (about ½ cup)
• 6 pinches of salt
• 1.5 centiliters of red tabasco (about 3 teaspoons)
• 6 pinches of Espelette Pimento (or regular pimento with paprika)
• 1 Garlic clove

For the meat:

• 2 pounds of Iberico pork pluma (shoulder loin)
• 3 centiliters of olive oil (about 2 tablespoons)
• 6 pinches of salt
• 6 pinches of Espelette Pimento (or regular pimento with paprika)

For the all plate :

• • Salt and pepper to taste

How is the dish prepared?

Preheat oven to 220 C / 425 F

Make the marinade:

1. Cut and chop the shallots.
2. Cut the basil leaves as thin as possible.
3. Mix all the ingredient on a big plate and let it sit for about 20 minutes
4. Cut the meat into 6 pieces
5. Put the meat in the marinade and let it sit for about 15 minutes
   

Make the patatas bravas:

1. Peel the potatoes, cut into cubes, then rinse them.
2. Strain and dry the potatoes in a towel.
3. Shred the garlic cloves, remove the center.
4. Pour 4 centiliters (about 3 tablespoons) of olive oil into a pan
5. Saute the potatoes in the pan for about 15 minutes until you can pierce them easily with a fork and they are a nice golden brown color.
6. One minute before the potatoes are done cooking add the shredded garlic and Espelette pimento, then turn off the heat.
7. Peel the tomatoes, cut them in 4 pieces and remove seeds.
8. Dice tomatoes and place that in a bowl.
9. Add 10 centiliters (about ½ cup) of olive oil, add Espelette pimento, salt and pepper as well as 1 teaspoon of red tabasco to the tomatoes, mix, and let sit.
   

Prepare the Iberico pork

1. Salt each piece of pluma.
   
2. In a warm pan with olive oil, sear sides of the meat for 3 minutes on each side.
   
3. Put them in a plate and season it with Espelette pimento.
   
4. To finish the cooking, put the pluma in the oven at 220 C / 425 F for about 4 to 6 minutes (depending on the thickness of the meat).
   

Dressing up!

1. On a flat plate, put the patatas bravas and add the tomato sauce on top of it.
   
2. Add a piece of Iberico pork pluma.
   
3. Sprinkle salt and pepper to taste.

Enjoy!

You will be able to find most of the ingredients at your grocery store. Some of the ingredients are more specific such as the Iberico pork that you will have trouble to find in the States.
Fortunately, at mmmediterranean, we bring food from the Mediterranean area to the U.S.
Thus, you can find Iberico pork and a few other items that you could only find in Spain on our online store.

We have been importing unique food since 1998 and working with star chefs and restaurants (that are obviously specialized in Mediterranean food).

We hope that you will make this recipe and enjoy the results!

Let us know how it goes. Send pictures and don’t hesitate to share it on social media.
You can tag us @mmmediterranean or input the hashtags : #mmm, #mmmediterranean.

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