This recipe title isn’t exaggerating! You’ll be amazed by how tender and flavorful this dish is, thanks to a special trick from a Spanish butcher.
Dinnertime. Again. The usual question echoed in my head: “What’s for dinner?”. Don’t get me wrong, I love whipping up meals for my family, but lately, it felt like I was stuck in a rut of the same old recipes. Chicken again? Pasta night? Yawn.
Then, on a whim, I decided to visit a new butcher shop that had just opened up down the street. Stepping inside, the aroma of spices and sizzling meats instantly transported me. As I perused the beautifully marbled steaks, a burly man with a thick Spanish accent approached me. “Can I help you find something, senorita?” he boomed with a warm smile. We got to talking about my dinnertime woes, and that’s when he revealed his secret weapon – a technique for making meat so tender, it would “melt in your mouth like butter.” Intrigued (and maybe a little skeptical), I bought some pork steaks and eagerly awaited dinnertime to put his secret to the test.
Let me tell you, folks, the butcher wasn’t exaggerating! This recipe, with its melt-in-your-mouth meat and explosion of flavors, was a total game-changer. My family devoured every bite, asking for seconds (and thirds!). Now, this Spanish Butcher’s secret is my secret weapon in the kitchen, and I’m excited to share it with you!
This recipe is a winner for several reasons:
- Simple yet Impressive: It uses basic ingredients and techniques, but the end result is a restaurant-worthy dish that will wow your guests.
- Flavor Explosion: The combination of smoky paprika, savory herbs, and the creamy sauce creates a symphony of flavors in your mouth.
- Melt-in-Your-Mouth Tenderness: The secret from the Spanish butcher takes this dish to a whole new level.
- Complete Meal: With the protein-packed meat, flavorful potatoes, and refreshing salad, this recipe provides a well-rounded and satisfying meal.
- So, ditch your ordinary dinner plans and give this recipe a try. You won’t be disappointed!
Ingredients
- 800-1000 g pork cut into steaks (around 2-inch thickness)
- Salt
- Freshly ground black pepper
- Smoked paprika powder
- Vegetable oil
- 1.2-1.5 kg potatoes
- Dried basil
- Dried parsley (or fresh)
- Paprika
- Dried garlic
- Olive oil
- 1 large onion, sliced
- 150 g mozzarella cheese, shredded
- 1 tsp sweet mustard
- 2 tbsp mayonnaise
- 2 tbsp yogurt or sour cream
- Parchment paper and foil
- 2 medium cucumbers, chopped
- 1/2 cup olives
- 1 cup canned corn
- Bunch of spring onions, chopped
- 3-4 boiled eggs, chopped
- Additional mayonnaise and sour cream/yogurt for garnish
Instructions
- Tenderize the Meat: Gently pound the pork steaks with a meat mallet. Season generously with salt, pepper, and smoked paprika on both sides. Lightly score the surface of the meat in a criss-cross pattern with a sharp knife (this helps the seasoning penetrate and allows for even cooking).
- Prep the Potatoes: While the meat rests, peel and cut the potatoes into similar-sized pieces. In a separate bowl, toss them with olive oil, dried basil, parsley, paprika, and dried garlic.
- Assemble the Dish: Preheat your oven to 200°C (400°F). In a large baking dish, drizzle some olive oil. Arrange the seasoned pork steaks in a single layer. Scatter the seasoned potatoes around the meat.
- Bake for Flavor: Cover the baking dish tightly with damp parchment paper and then foil. This will create a steamy environment that helps tenderize the meat and cook the potatoes to perfection. Bake for about 40 minutes.
- Brown and Top: Remove the foil and parchment paper. Increase the oven temperature to 220°C (425°F) and bake for another 15-20 minutes, or until the meat is golden brown and cooked through and the potatoes are tender.
- Make the Creamy Topping: While the dish finishes baking, in a small bowl, whisk together the mustard, mayonnaise, and yogurt or sour cream.
- The Grand Finale: Once the meat is cooked through and beautifully browned, remove the dish from the oven. Sprinkle the shredded mozzarella cheese over the top and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Freshness Fiesta: In a separate bowl, toss together the chopped cucumbers, olives, corn, spring onions, and boiled eggs.
- Serve and Savor: Plate the succulent pork and tender potatoes, spoon over the creamy sauce, and top with the refreshing chopped salad. Season with additional salt and pepper to taste.
