Iberico Pork Loin Steaks Grilled with Chimichurri and Avocado Corn Salad Recipe

Iberico Pork Loin Steaks Grilled with Chimichurri and Avocado Corn Salad Recipe Instructions

• Pork loin, cut into eight 1 ½ inch thick cut steaks
• 2 tsp. Dried Cumin
• salt and pepper
• 2 tsp. Garlic Powder
• Juice of 1 lemon

• 1 cup of fresh cilantro
• 1 cup of fresh parsley
• ½ cup of extra virgin olive oil
• 1 tbsp. of white vinegar
• 1 clove of fresh garlic
• 1 tsp. fresh squeezed lime juice
• Pinch of crushed red pepper flakes
• Salt & Pepper to taste

• 4 ears of yellow corn
• 2 ripe avocados
• 2 large red tomatoes, firm not soft.
• 1 tbsp. chopped cilantro
• 1 tbsp. salted butter
• Salt & Pepper to taste

1. Prepare the chimichurri sauce by placing all the ingredients together and blending until well blended. Reserve.
2. Chop the avocado and the tomato into small cubes, and cut the kernels from the corn.
3. Melt the butter in a heavy pan over medium heat. Add the corn kernels and cook for 3-4 minutes until it turns bright yellow. Stir to avoid burning.
4. Add the avocado, tomatoes and cilantro to the pan, and season with salt and pepper. Cook for another 2 minutes. Reserve.
5. Heat your grill to medium-high.
6. Prepare the rub by mixing cumin, garlic powder, salt and pepper, then rub all over the steaks, making sure to cover all surfaces evenly, then squeeze the lemon over them. Reserve and let absorb for 10 minutes.
7. Set the steaks on the grill and cook for 10 minutes on each side. If you have a meat thermometer, the internal temperature of the steaks should be 145 degrees F. Remove from the grill and let the steaks rest for 5 minutes before serving.
8. Serve the steak with chimichurri salsa and a generous helping of salad.