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Grilled Iberico Pork with Chimichurri Recipe

Grilled Iberico Pork with Chimichurri Recipe

An easy, delicious recipe for grilled pork served with a zesty chimichurri sauce, perfect for summer or all-season grilling. We used juicy Iberico, but you can use any other type of premium pork like Berkshire Kurobuta, Sakura or even wild boar.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings.

Grilled Iberico Pork with Chimichurri 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/li>
  • 1 tbsp.salted butter
  • Salt & Pepper to taste


  1. Heat your  grill to medium.
  2. Mix cumin, garlic powder, salt and pepper  and rub over the cut loin steaks, then lemon juice. Reserve and rest for 10 minuets.
  3. Grill the steaks for 10 minutes per side until the internal temperature reaches 145F.
  4. Remove and rest for 5 minutes.
  5. Blend all the chimichurri ingredients together. Reserve.
  6. Slice the avocado into bite size pieces.
  7. Chop the tomato into small cubes and cut the kernels from the corn.
  8. Melt the butter over high heat, add corn, cook for 3-4 minutes until the corn becomes bright yellow, stirring regularly.
  9. Add the chopped avocado, tomatoes, cilantro, salt and pepper. Cook for an additional 2 minutes and serve.
  10. Serve the steak drizzled with the chimichurri sauce and with a side of the salad.

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