José's “Secretly” Perfect Iberico Pork Steak Dinner for 4
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaThe “secreto Iberico de bellota” cut of pork, from the Iberico pig’s shoulder, is so hard to find (and prized!) that smart butchers save it for themselves. Sourced from Spain’s best Iberico farms, this beautifully marbled, juicy pork steak pairs perfectly with traditional aioli sauce and a side of vibrant pan con tomate.
Not only has José Andrés done more than just about anyone else to introduce Americans to Spanish cuisine, the James Beard Award-winning chef is also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and founder of World Central Kitchen, a nonprofit that notably served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria and has since delivered more than 60 million meals to people in need in the wake of natural disasters, humanitarian crises, and the COVID-19 pandemic. Since emigrating to America at age 21, Andrés has opened a stunning array of more than 30 restaurants, from traditional tapas joints (Jaleo) to a sprawling Spanish food hall (NYC’s Mercado Little Spain) to a two Michelin Star tasting counter (DC’s minibar by José Andrés). Chef José Andrés’ most iconic dishes are now shipping nationwide!
This package serves 4 people and includes
- Secreto Iberico De Bellota Steak (2 lbs.)
- Pan Con Tomate
- 1 loaf Cristal Bread (20″ × 4″)
- 1 pt. Fresh Tomato Spread
- Aioli (8 oz.)
- Choose to add on book!
- Change the Recipe by Chef José Andrés with Richard Wolffe – A unique collection of life lessons from a renowned chef and humanitarian.
- This package ships frozen with ice packs, may thaw in transit
- Upon arrival, store all items in the refrigerator for up to 5 days
To Serve
Pan con Tomate
- Preheat oven to 400 degrees
- Open the bag containing the “Pan de cristal” loaf.
- Slice the bread all along the circumference
- Bake at 400 degrees for 10 minutes
- Remove the loaf from the oven once toasted
- Spread the tomato pulp over the toasted loaf
- Season with salt and José Andrés olive oil
Secreto Iberico
- Remove the Secreto ibérico from the plastic bag and use a paper towel to dry the meat from excess moisture.
- Preheat a pan or turn on the grill if you have one, and add some vegetable oil to the meat (olive oil preferred if possible) and place the meat on the hot pan or the hot grill.
- Cook for 90 seconds per side.
- Take the piece of meat out from the fire and season with sea salt and black pepper
Chef’s Tip: Once the pork is cooked let it rest 2 minutes before slicing so you don’t lose the juices. Place the sliced secreto ibérico on top of pieces of pan con tomate and add some drops of aioli on top!
