Grilled secreto ibérico – romesco

Secreto is the hidden treasure of the Iberian pig — richly marbled, almost like a good steak. Grilled briefly over coals it stays pink and juicy; the Catalan romesco of almonds and roasted peppers brings sweetness and roasted aromas alongside.

Beef & Game Category

25 MIN Prep time

20 MIN Cook time

4 people Servings

Secreto ibérico, sliced pink, with romesco and grilled spring onions.

The ingredients: secreto ibérico, red peppers, tomato, almonds, toasted bread, garlic, pimentón, sherry vinegar and spring onions.

Grilling: 2–3 minutes per side over high heat, so the secreto stays pink inside.

With Gigue: its lively fruit suits the smoke of the grill and the spiced romesco.

1 / 4Secreto ibérico, sliced pink, with romesco and grilled spring onions.

Preparation

Romesco

Roast the peppers and tomato in the oven at 220 °C until the skins blister, then peel. Blend with the almonds, bread, garlic, sherry vinegar, pimentón and olive oil into a coarse sauce, season with salt.

Grilling

Pat the secreto dry and season with salt. Grill over high heat for 2–3 minutes per side — pink within. Let it rest for 5 minutes, then slice against the grain.

Spring onions

Grill the spring onions with a little olive oil for 3–4 minutes until soft and lightly charred. Arrange with the secreto and the romesco.

Why this wine?

The Gigue is the lively partner here: its energetic, fresh fruit meets the grilled, roasted aromas without overwhelming the tender pink meat.

Good to know

Tips & insights

Take the secreto out of the fridge in good time before grilling and season it only with oil and salt, so its fine marbling comes through.
Grill it briefly and hard over high heat; the thin cut needs only a few minutes per side and stays pink inside.
Char the peppers for the romesco over an open flame or under the grill, then let them steam covered and peel them.
Do not blend the romesco too smooth; a slightly grainy texture gives the sauce character.
After grilling, let the meat rest and cut it into strips against the grain.

Frequently Asked Questions

Which wine pairs with grilled secreto ibérico?

The Gigue. Its energetic, fresh fruit stands up to the char from the grill without overwhelming the tender pink meat. In summer the Prélude is a fine alternative: its structured rosé with saline minerality takes up the sweetness of the romesco and stays fresh with grilled food.

What is secreto ibérico and how do you cook it?

Secreto is a finely marbled cut from the shoulder of the Iberian pig. Its fat makes it especially juicy. Grill it briefly over high heat until it colours outside and stays pink inside. Overcooking dries out this delicate cut.

Can I prepare the romesco ahead?

Yes, it even improves. Make the sauce from roasted peppers, almonds, bread and pimentón a day ahead and let it rest in the cold. Before serving, bring it to room temperature and stir in a little oil, so it stays smooth.

Which side dish suits the secreto?

Grilled spring onions, as in the recipe, are the classic companion. Roasted country bread or a simple leaf salad also work. The romesco takes the role of the sauce, so the plate stays Mediterranean and uncomplicated, with the meat at the fore.

The wine to pair