Served with grilled potatoes and aubergines and garlicky mushrooms...
Secreto Ibérico (which translates as Iberian Secret) is a cut of meat, which comes from between the shoulder blade and the loin of the prized Iberian pigs. Even if you can only find it from regular pigs, I recommend you give this cut of meat a go for the amazing flavour you get from it.
So, this is not a recipe, more a “letting you in on a little secret”. The reason this meat tastes so good is that the surface is marbled with fat. It is typically cooked over a high flame or hot griddle so the outside fat melts and gives you a fantastically crispy crust, while the meat inside stays juicy and tender.
Simply sprinkle some coarse (kosher) salt on both sides, pepper too if you like, and put it onto a very hot grill pan or barbecue.
Don´t fear the fat, it will work its magic...
Cook until it is golden and crispy and then leave to rest for 2 or 3 minutes. Round where we live it is traditionally cut into little strips after cooking and served with fresh lemon to squeeze over.
Gorgeous, Golden and Grunchy..sorry, Crunchy
If you ever do come across this beautiful cut of meat….”shhhh, don´t tell anyone – it´s a secret”!
Our recent whistle stop trip to France to stock up on wine and food goodies gave me the chance to buy a cut of meat which is not widely used in England. I think it’s also known as Flank or Skirt steak but is more typically used for slow cooking, usually being cut into larger chunks. It’s not an expensive cut of meat and can be simply flash fried. Adding a marinade helps to tenderise it (it’s very flavoursome but not a meltingly tender cut like sirloin or fillet). It also reminded me of the Spanish Secreto Iberico.
This is a delicious treat which I served with pan fried mushrooms and a glass of red wine. Well, maybe it was two glasses!
Taken from a BBC Good Food Recipe
- Two bavette Steaks
- Olive oil for cooking
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2-3 crushed garlic cloves
- thumb-sized piece ginger, grated
- juice ½ lemon
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 rosemary sprig, bruised
Mix all the marinade ingredients together, pour over the meat and cover. Leave for a couple of hours at least, overnight if possible.
When you are ready to eat, get your griddle pan searingly hot and scrape the marinade off the meat. And rub a little olive oil onto both sides of each steak. Cook to your liking (although this meat is not so good well done) about 2 minutes on each side for rare, 3-4 minutes for medium rare.