- 2 kg. Ibérico Neck Steak
- 200 ml. Double cream
- 100 gr. Coarse Salt
- 50 gr. Smoked Salt
- 50 gr. Sweet Paprika
- 5 Garlic cloves
- 1 Zucchini
1º - Trim the two pieces of acorn fed Ibérico neck steak of all its fat and place in an oven pan with the 100 gr of coarse salt, 50 gr of sweet paprika and 50 gr of smoked salt, massaging all the ingredients into the meat. Let it rest in the pan for 24 hours.
2º - Peel the zucchini and slice into thin strips. Put a pot with water on the stove. When it boils add the strips of zucchini and let them blanch for only 7 seconds. Take the strips out of the water and submerge into a bowl with ice water.
3º - Then blanch the garlic cloves in water. Add the double cream to a pot and as soon as it starts to simmer add the blanched garlic cloves and remove from the heat and let it all infuse for a few minutes.
4º - Slice the two pieces of neck steak very thinly and place them on the plates, adding the zucchini and infused garlic sauce to the side. Serve and enjoy.
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