Iberico Pork Shoulder Eye Steaks with Piquillo Pepper & Parsley
Makes 4 Servings
Meaty, rich & porky, Iberico pork shoulder eye steaks are boldly flavorful. Here they’re paired with a bright gremolata-esque piquillo-parsley topping and richly savory all i oli (Catalan aioli).
- Piquillo-Parsley Topping
- 3/4 Jar Organic Piquillo Peppers, drained & minced
- ½ cup Minced Flat Leaf Parsley (stems & leaves)
- 1 tbsp Chile Oil Recipe
- 3/4 tsp Fine Sea Salt
- 2 tbsp Fine Extra Virgin Olive Oil
- 1 tbsp Sherry Vinegar
- 1lb Iberico Pork Shoulder Eye Steaks (Presa)
- All I Oli
- Salt to Taste
Iberico pork is often served on the rare side (125 degrees) in Spain, but the USDA recommends that all pork be cooked to an internal temperature of 145°F for safety.
Spread some of the all i oli on plates. Top it with slices of the iberico pork. Top the pork with the piquillo mixture.
Iberico Pork Recipes