Iberico Presa - Steak with Plums, Onion and Oregano. Serves 2.
8-10 Ounce Iberico Presa Steak
1/2 red onion, cut into large petals
1 or 2 sprigs of fresh oregano, leaves removed, stems reserved
2 TB sherry vinegar
1 TB canola oil -salt and pepper
1/4 cup plum puree (recipe follows), at room temperature
Preheat a sauté pan (cast iron if you have it) over high heat for 1 minute.
Season both sides of the presa aggressively with salt and pepper.
Add the canola oil and presa to the pan and cook over high heat for 4 minutes.
Flip and add the onions and oregano stem. (If the steak portion has sides/edges that are large enough to balance the steak upright, cook for 30 seconds on the third and fourth side as well). [This should yield a medium rare steak, if you’d like to cook further, place the steak in a pre-heated oven for 3-6 minutes.]
Remove from the heat and deglaze with the sherry vinegar.
Remove all ingredients from pan and allow them to rest on a tray or plate.
To serve, spoon a streak of plum sauce across the plate. Slice the presa and fan over the plum. Garnish with the onions and oregano leaves. Finish with course salt and olive oil (if desired).
Plum Puree - Yields 1.5 cups
2 cups 4 plums (choose firm plums that are likely to be tart), pitted and cut into large (~2 inch chunks)
2 TB water
2 TB lemon juice
1/2 cup sugar
1 small pinch salt
Combine all ingredients in a small pot and bring to a simmer and reduce to low heat.
Cook until plum break down entirely, for about 20 minutes.
Either leave chunky, or use a stick blender (or conventional blender) to puree until smooth.