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!
- 1 ½ lbs Campo Grande Iberico Pluma Steak
- ¼ C Rice Vineger
- 2 T Worcestershire Sauce
- 4 T Lillie’s Q Umami Boost Seasoning
- 4 T Lillies’s Q Steak Butter Seasoning
- 2 Ancho Chiles Smoked and Dried
- 2 Red Peppers Smoked and Dried, Paprika
- 2 T Flour
- 1 T Neil Sarap’s SPGR rub
- 1 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.- 2
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.- 3
Prepare the grill:Preheat your grill to medium-high heat.
- 4
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.- 5
Rest the steak:Let the steak rest for 5 minutes before slicing and
serving.- 6
**Enjoy your delicious and flavorful Iberico pluma steak!**
NoteFor 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.Dinner, Healthy, Pork, Spanish - 2
