Iberico Shoulder Steak with Grilled Orange, Peppers & Boquerones Vinaigrette
Makes 4-6 Servings
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WINE PAIRING | |
|---|---|---|
| Garnacha | ||
A fruity, citrusy, savory blend of bell peppers, oranges & boquerones (Spanish white anchovy fillets) helps balance the intense rich, buttery-ness of delectable Iberico pork in this summery dish.
INGREDIENTS
- Boquerones Vinaigrette:
- 1/4 cup Mango Vinegar
- 1/4 cup Orange Juice
- Zest of 1/2 Orange
- Zest of 1/2 Lemon
- 1 tsp Dijon Mustard
- 1/4 tsp Salt & Pepper
- 6 Boquerones (White Anchovy Fillets)
- 1/2 cup Olive Oil
- 1 Iberico Pork Shoulder Eye Steak (Presa)
- 2 Oranges, peeled & sliced
- 2 Oranges, cut into supremes
- 3 Bell Peppers (ideally one red, one yellow & one orange)
- 6 Boquerones (White Anchovy Fillets)
- Pistachios, toasted & lightly crushed
DIRECTIONS
1
Make the Vinaigrette: Combine all vinaigrette ingredients, except the oil, in a blender & blend until smooth. Continue to blend while pouring in the olive oil in a thin, steady stream. Once a smooth dressing forms, pour the dressing into a bowl for later use.
2
Grill the bell peppers on a hot, oiled grill over high heat, until charred on all sides.
3
Grill the orange slices until they’re well caramelized on both sides.
4
Season the shoulder steak liberally with salt, then sear it on the grill to your preferred doneness (the Spanish traditionally cook Iberico to medium-rare, about 135°F, but the USDA recommends all pork be cooked to an internal temperature of 145°F for safety).
5
Move the pork to a clean plate and loosely cover it with foil. Let it rest for 15 minutes before slicing.
6
Scrape the skin off of the peppers and slice them into thin strips (batonnet).
7
Thinly slice the presa shoulder steak against the grain.
8
Lay slices of the iberico out on a plate with the grilled citrus rounds, pepper strips, boquerones, supremes & crushed pistachios.
9
Drizzle the plate with some of the vinaigrette.