- 1 thin flank
- medium to fine grain salt
- black pepper
- 3 cloves garlic
- 1 jalapeño
- 1 handful coriander leaves
- 1 handful of parsley leaves
- salt to your own liking
- 2 tablespoons apple cider vinegar
- olive oil approx. 1/3 cup
- 1k cherry tomatoes
- 1/2 garlic bulb
- 1 sprig of fresh thyme
- aluminum foil
For the hot sauce:
Crush the garlic and chili in a mortar and pestle with a little salt, transfer the paste to a bowl and add the apple cider vinegar and fresh herbs and cover with olive oil.
For roasted tomatoes wrapped in aluminum foil:
Form a small package with the aluminum foil and place the cherry tomatoes, olive oil, half a garlic bulb and fresh thyme inside and close tightly.
Prepare the grill with even embers, form a crown, and place the meat on the grate. Cook for 15 minutes and turn over.
Once the meat has been turned over, place the package of cherry tomatoes next to the meat and place the ember underneath for about 10 minutes; it will be ready when its inside
temperature reaches 60 degrees. Remove everything from the grill.
Let the meat rest for 5 minutes before slicing, serve with the cherry tomatoes and the hot sauce.