Pluma Ibérico with Brussels Sprouts & Romesco

Method

Directions

1. 1
   Make the Romesco Sauce: In a blender or food processor, combine 1 roasted red bell pepper, ½ cup toasted almonds, 1 garlic clove, 1 tbsp sherry vinegar, 1 tsp smoked paprika, ¼ cup olive oil, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
2. 2
   Roast the Brussels Sprouts: Preheat your oven to 425°F. On a sheet pan, toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, a generous pinch of kosher salt, and freshly ground black pepper. Roast for 20–25 minutes, or until browned and crispy on the edges. Optional: finish with a splash of lemon juice or sherry vinegar for brightness before serving.
3. 3
   Cook the Pluma Ibérico: Let 1 Fermín Pluma Ibérico (~1.5 lbs) come to room temperature for about 30–45 minutes. Pat dry, then season generously with kosher salt and black pepper. Heat a cast iron pan or grill over high heat. Add 1 tbsp olive oil, then sear the pluma for 3–5 minutes per side, or until the internal temperature reaches 135–140°F. Rest for 5–10 minutes, then slice against the grain into ¼-inch slices.
4. 4
   Plate & Serve: Spoon a generous swipe of the romesco sauce onto each plate. Top with slices of the Pluma Ibérico, a handful of roasted Brussels sprouts, and finish with a drizzle of olive oil or sprinkle of flaky salt, if desired.