Arrachera con Tomates Rellenos

Arrachera with Stuffed Tomatoes

Fuel Type: Gas or Coal

  • SERVINGS: 4

  • PREPARATION TIME: 30 MIN.

  • COOKING TIME: 8 TO 10 MIN.

INGREDIENTS

  • 4 round or conventionally grown tomatoes, about 225g each
  • 3 small garlic cloves, divided
  • Coarse sea salt
  • Freshly ground black pepper
  • ½ teaspoon ancho chili powder
  • 1 strip of flank steak, about 680g, without the central tendon (which will divide it into 2 pieces), dried with paper towels
  • Extra virgin olive oil
  • 25 grams of tightly packed fresh basil leaves
  • 25 grams of finely grated Parmesan cheese
  • 105 grams of panko-type breadcrumbs
  • 35 grams of pine nuts, lightly toasted in a dry pan

INSTRUCTIONS

  1. Cut a 1 cm slice from the top of each tomato. Using a small knife, make a cut around the inside of the tomato (without cutting all the way through the base), 1 cm from the skin. With a small spoon, scoop out the inside of the tomato, leaving about 1 cm of pulp attached to the skin. Discard the juice and seeds so there is room for the filling. Let the tomatoes drain cut-side down on a plate lined with paper towels.
  2. Mince two of the garlic cloves and then mix with 1 teaspoon of salt, 1/2 teaspoon of pepper, and the chili powder. Lightly brush the meat with oil on both sides and season with the spices. Let the cuts rest at room temperature for 15-30 minutes before grilling.
  3. Prepare the grill for direct heat with medium heat (180-230 °C).
  4. In a food processor, mince the remaining garlic clove, then add the basil and a pinch of salt; process until the basil is finely chopped. With the processor running, slowly add the oil, stopping once or twice to scrape down the sides of the bowl. Add the cheese using the pulse function. Add the panko breadcrumbs and blend well using the pulse function. Add the pine nuts and pulse several times to blend them until they are coarsely chopped but not a paste; season with salt. Lightly season the inside of the tomatoes with salt and pepper, then spoon in the breadcrumb mixture, pressing it in as much as possible and piling more breadcrumbs on top (you won't need all of it).
  5. Roast the meat with direct medium heat , Keeping the lid closed, cook until the desired doneness is reached (8-10 minutes for medium, depending on the thickness of the steak), turning it once or twice. At the same time, roast the tomatoes with direct medium fire until tender and the coating is lightly browned (6-8 minutes). Remove from the grill and let the meat rest for 3-5 minutes.
  6. Cut the meat into thin slices and serve hot with the tomatoes.
  7. Note: If it is difficult to find arrachera, it can be substituted with beef skirt.
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