Matambre de Cerdo Arrollado | A Todo Fuego

pork flank steak

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly is often cheaper.

Welcome to the cooking adventure; introduce the recipe and ingredients.

Prepare the vegetables: peel and dice the carrot into small pieces, then boil it for a few minutes.

Chop the red and green bell peppers into small pieces and mix with parsley.

In a separate bowl, crack the raw egg to check its freshness before adding it to the mixture.

Combine the boiled carrot, chopped bell peppers, parsley, mustard, ketchup, and season with salt and pepper in a mixing bowl.

Roll the pork flank steak flat and season with salt and pepper; add the vegetable mixture on top.

Place the hard-boiled egg in the center of the vegetable mixture on the steak.

Roll the steak tightly from one end to the other, ensuring it is compact for cooking.

Tie the rolled steak with kitchen twine, making sure to secure it well and close any openings.

Melt butter with a bit of salt and use it to sear the rolled steak on all sides until browned.

Wrap the seared steak in aluminum foil, ensuring it is well sealed.

Cook the wrapped steak on indirect heat for about 2 hours, turning it every 15-20 minutes for even cooking.

After 2 hours, check the steak; if needed, give it a quick sear on the grill for additional browning.

Let the steak rest for about 10 minutes before slicing and serving with a salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens