Flaming Tequila Grilled Iberico Pluma Steak with SmokedPaprika and Ancho Chile Marinade
This marinated steak of Iberical Pluma (pluma means feather) combines fresh spices in a delicious marinade which is
finished off with a splash of flaming tequila for the ultimate in pork steak preparation!
Ingredients
Instructions
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Make the marinade:
In a bowl, whisk together the rice vinegar,
Worcestershire sauce, Lillie's Q Umami Boost Seasoning, Lillie's Q Steak
Butter Seasoning, and ground ancho chiles and paprika.
-
Be Marinate the steak:
Place the Iberico pluma steak in a large
resealable bag and place the marinade over it. Seal the bag and
refrigerate for at least 8 hours, or up to overnight.
-
Prepare the grill:
Preheat your grill to medium-high heat.
-
Grill the steak:
Remove the steak from the marinade bag which is
now fully absorbed. Dust the flour and SPGR rub on both sides of the
steak. Grill the steak for 3-5 or 5-7 minutes per side (if over 1/2” thick), or
until cooked to 140°F. This is medium rare and will look like medium rare
beef steak with a pink center which many people think is not cooked as
most of the U.S. population overcooks pork.
-
Rest the steak:
Let the steak rest for 5 minutes before slicing and
serving.
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**Enjoy your delicious and flavorful Iberico pluma steak!**
Note
For a more intense flavor, marinate the steak for longer.
If you don't have a grill, you can also pan-sear the steak over medium-high heat.
Serve the steak with your favorite sides, such as grilled vegetables or
mashed potatoes.
