Argentinian Lemon Matambrito with Provoleta Crust, Rustic Potatoes, and Warm Cabbage Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Wash the potatoes and cut them into wedges. Toss them with 1 tablespoon olive oil, sweet paprika, dried oregano, 3 g salt, and a little black pepper. Spread on a tray and roast for 35 to 40 minutes at 220 °C / 425 °F, turning halfway through.

2. 2

   2. While the potatoes cook, place the pork skirt steak in a dish. Add the juice and zest of the 2 lemons, chopped garlic, half of the fresh parsley, 2 tablespoons olive oil, 3 g salt, and the remaining black pepper. Mix well and let marinate for 15 minutes.

3. 3

   3. Heat a large skillet or oven-safe griddle over medium-high heat. Sear the matambrito for 3 to 4 minutes per side until nicely browned.

4. 4

   4. Transfer the matambrito to a baking dish, cover with the grated provoleta cheese, and place it in the oven at 220 °C / 425 °F for 8 to 10 minutes, until the cheese is melted and golden and the pork is fully cooked.

5. 5

   5. In a separate skillet, heat a drizzle of olive oil over medium heat. Add the onion and cook for 3 minutes. Add the green cabbage and a pinch of salt, and sauté for 5 to 6 minutes until tender but still slightly crisp.

6. 6

   6. Add the wine vinegar to the cabbage skillet and stir for 1 minute more. Turn off the heat and add the remaining fresh parsley.

7. 7

   7. Remove the matambrito from the oven and let it rest for 5 minutes. Slice into portions. Serve with the rustic potatoes and the warm cabbage and onion salad.