PORK MATAMBRE WITH PESTO
INGREDIENTS
1 bunch of basil
4 cloves of garlic
300g grated parmesan cheese
300ml olive oil
100g walnuts
1 pork matambre (flank steak)
STEP BY STEP
Let’s start by preparing the pesto.
Wash and remove the stems from the basil. We’ll only use the leaves, chopping them along with the garlic cloves and walnuts. Ideally, use a mortar and pestle to combine all the ingredients into a unified mixture. If a mortar and pestle are not available, simply chop as finely as possible. Add the olive oil and cheese, and mix well.
Alternatively, you can carry out the process in a food processor, adding the cheese last.
On the other hand, clean the pork matambre and marinate it in water, lemon, and salt for at least 12 hours in the refrigerator.
Light the Kamado Argentino with a small amount of charcoal, but with direct heat on the grill. When it reaches a good temperature, brush it with a splash of oil and cook for 10 to 15 minutes. You should see a crispy texture has formed.
Flip the matambre and repeat the cooking process.
Remove from heat and spread the prepared sauce over it.