Juicier Than Ever: The Traditional Spanish Technique for Meatballs That Melt in Your Mouth
The Mediterranean vibe you needed for your dinner at home.
Every time you realize you got bored of cooking the same dish for dinner over and over again, just remember that the same meal can be cooked in a very different way in other countries.
For instance, if you’re sick and tired of meatballs but have no ideas what to cook with the meat you’ve already bought, try this recipe for Spanish-style steaks that will surely feel different from what you’re used to.
Ingredients: 600 g pork of tenderloin.
For the marinade: 2–3 cloves of garlic, ½ teaspoon of ground bay leaf, 1 teaspoon of ground thyme, 1 red chili pepper, 150 ml of vegetable oil, 1 teaspoon of salt, ½ teaspoon of ground black pepper, a couple of sprigs of parsley.
Finely chop the garlic or press it through a garlic press. Finely chop the parsley, slice the bell pepper, remove the seeds, and chop it finely as well. Mix the marinade ingredients.
Cut the meat into eight pieces, each at least one centimeter thick. Coat the meat with the marinade, place it in a container, and put it in the fridge for 24 hours.
Place the marinated steaks on a baking sheet, pour the remaining marinade over them, and bake in the oven for 30 minutes at 200°C. If you prefer them a little drier, bake for 7 minutes longer. Serve with boiled potatoes.
