Secreto with Parmesan polenta and strawberry wild herb salad

➊ Take the meat out of the refrigerator half an hour before grilling.

➋ Heat the plancha to high heat (at least 250 °C) on one side and to medium heat on the other side.

➌ Place the wild herb salad, strawberries, basil strips, and spring onions in a bowl. In a bowl, combine the lemon juice and nut oil to make a salad dressing, season with raspberry or blackberry vinegar, salt, and pepper to taste. Toss the salad with the dressing.

➍ For the polenta, bring the milk, vegetable stock, and water to a boil. Whisk in the polenta and let it swell over low heat for about 5–10 minutes. Stir in the Parmesan cheese, butter, and seasonings. Add salt to taste at the end; the vegetable stock and Parmesan may have added enough salt. Grease the serving rings with softened butter and spread the mixture into each ring to a thickness of about 2–3 cm.

➎ Pat the meat dry and trim any excess fat, taking care not to remove any of the muscle. Season with salt. Grill over high heat for 2–3 minutes on each side, depending on the thickness. The internal temperature should be 56–58°C. For a less pinkish texture, increase to 65°C. Remove the secretos from the plancha and let them rest, covered.
Heat a little oil on the more moderate zone of the plancha and place the serving rings on it for a short time so that the underside of the polenta cakes gets a light roasting aroma.

➏ Cut the Secreto into slices against the grain of the meat.
To serve, place the Parmesan polenta slices in the center of the plate and top with a little pesto and capers, if desired. Arrange the strawberry and wild herb salad around the polenta and top with the Secreto slices.