Secreto Iberico with Romesco sauce from the BBQ.
Winner 2024 
Secreto Ibérico – you guessed it – might just be the best-kept secret of the legendary Cerdo Ibérico. Marbled with fat and packed with flavour, this pork steak is made to hit the BBQ. Not too complicated, bursting with flavour. BBQ Junkie made a killer version with Romesco.
How to make Romesco sauce?
The sauce is by far the most work in this dish. So make plenty and keep some for later. Romesco – like Ibérico – has its roots in Spain and is often paired with fish. But the smoky paprika base makes it perfect with beef, chicken, or pork too. A real all-rounder.
Bring your BBQ to around 220°C (indirect heat). Place the pointed red peppers on the grate and close the lid. Roast them for about 30 minutes, turning occasionally. Don't worry if they char – that's what you want. Once roasted, transfer them to a freezer bag, seal it, and let them steam for 15 minutes.
Meanwhile, place a BBQ-proof pan or tray on the grill and toast the flaked almonds until golden brown. Keep the pan moving for even roasting. Let them cool down.
Remove the blackened skin and seeds from the peppers, then roughly chop them. Do the same with the garlic and red chilli. Add the peppers, garlic, and chilli to a food processor, then add the vinegar, oil, and finally the almonds. Blend into a thick, slightly chunky sauce.
Cooking the Secreto Ibérico
With the Romesco ready, it’s time to fire up the grill! Bring your BBQ back to around 200°C indirect. Meanwhile, take the Secreto out of the fridge and let it come to room temperature. Just before grilling, rub it generously with coarse sea salt and black pepper.
Once the BBQ is at temperature, place the Ibérico Secreto on the grill and cook it for about 4 minutes per side (lid closed), depending on thickness. Aim for an internal temperature of around 62°C – that’s a lovely medium. Prefer it a little more done? Let it go up to 68–70°C. Just keep an eye on it – this cut cooks fast and you don’t want to overdo it.
Once done, take the meat off the grill and let it rest for 5 minutes. This step matters – otherwise, you’ll lose all those beautiful juices.
Slice the Secreto thinly and serve with a generous spoonful of that Romesco sauce draped over the top.
ENJOY!
