Dinner

Secreto Ibérico with Charred Corn Purée & Black Garlic Oil

Name: Secreto Ibérico with Charred Corn Purée & Black Garlic Oil
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 secreto ibérico steaks (about 8 ounces each, 1 inch thick); salt and black pepper; 1 pound fresh corn kernels (or frozen, thawed); 2 cups vegetable stock; ¼ cup heavy cream; 2 tablespoons unsalted butter; ½ teaspoon white miso paste; 4 black garlic cloves, finely minced; 3 tablespoons extra-virgin olive oil; 8 fresh sage leaves; 1 tablespoon sherry vinegar; fleur de sel

Secreto ibérico—the hidden marbled muscle between the shoulder and ribs—seared hard in a screaming-hot skillet until the fat crisps and renders, the meat stays pink and juicy. Served over a velvety sweet corn purée enriched with cream, and finished with a luxe drizzle of black garlic oil and crispy sage.

611calper serving 9gprotein 49gcarbs 47gfat 10min prep 32min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this