Matambrito de cerdo con papas rösti - Uruguay Pork

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

Marinate the matambre with lemon juice, garlic, salt, black pepper, paprika, and cumin for at least 2 hours.

Preheat the grill to medium-high heat.

Grill the marinated matambre for 15-20 minutes, turning occasionally, until cooked through and slightly charred.

While the meat is grilling, peel and grate the potatoes and onion into a bowl.

Add salt, black pepper, and flour to the grated mixture and mix well.

Heat a skillet over medium heat and add butter or oil.

Form the potato mixture into patties and fry in the skillet until golden brown on both sides, about 4-5 minutes per side.

Remove the rösti from the skillet and drain on paper towels.

Serve the grilled matambre sliced alongside the rösti potatoes, garnished with fresh parsley.

Cooking Techniques

Spice Level:

Allergens