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!
Flaming Tequila Grilled Iberico Pluma Steak with Smoked Paprika and Ancho Chile Marinade
Description
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.
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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.
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Prepare the grill: Preheat your grill to medium-high heat.
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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.
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Rest the steak: Let the steak rest for 5 minutes before slicing and serving.
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.
