Episode 205: Secret Steaks

Secreto with Romesco Sauce

Secreto with Romesco Sauce

More Recipes from Episode 205: Secret Steaks


Secreto with Romesco Sauce

Recipe Notes

  • Yield: Serves 4
  • Method: Direct grilling


  • 2 ½ pounds pork secreto steaks (4 steaks, each 10 to 12 ounces)
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • Spanish smoked paprika (optional)
  • Extra virgin olive oil, preferably Spanish
  • Lemon quarters, for serving
  • Romesco Sauce (optional)
  • Grilled calcots, large scallions, or baby leeks

Recipe Steps

1: Make the Romesco Sauce. Set aside.

2: Grill the calcots, scallions, or baby leeks. Set aside.

3: Generously season the secreto with salt and ground pepper and dust with paprika, if using.

4: Lay the secreto directly on the grill grate. Sear for about 2 minutes per side. Do not overcook. Transfer the meat to a cutting board and let rest for 1 to 2 minutes. Slice thinly on a diagonal against the grain. Transfer the meat and its juices to a platter or plates, then drizzle lightly with olive oil. Squeeze fresh lemon juice on top.

5: Serve with Romesco Sauce and grilled calcots. (For an authentic presentation, wrap the latter in a newspaper cone.)

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.