Bondiola a la Parrilla

Step 1

Pat the bondiola dry with paper towels, pressing firmly all over the surface until no moisture remains. This helps the meat develop a dark, crispy crust when seared.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Sprinkle the salt and black pepper evenly over all sides of the bondiola, covering the entire surface with your fingers.

Step 4

Rub the minced garlic all over the meat, pressing it gently into the surface so it sticks.

Step 5

Place a cast iron skillet or grill pan over high heat and wait until it is smoking hot — about 3 minutes. You should see wisps of smoke rising from the surface.

Step 6

Pour the olive oil into the hot pan and immediately place the bondiola in the center. Do not move it for 4 minutes until a dark brown crust forms on the bottom.

Step 7

Flip the bondiola carefully using tongs and sear the second side for 4 minutes without moving it, until that side also develops a dark, mahogany-colored crust.

Step 8

Reduce the heat to medium and sear the remaining two thin edges of the bondiola, turning with tongs, for 1 minute on each side until lightly browned.

Step 9

Transfer the bondiola to a cutting board and rest for 5 minutes — this allows the juices to redistribute, keeping the meat tender and juicy when sliced.

Step 10

Slice the bondiola against the grain (perpendicular to the direction the muscle fibers run) into 0.5-inch-thick slices using a sharp knife, cutting straight down through the meat.

Step 11

Arrange the slices on a serving platter, overlapping them slightly. Scatter fresh parsley over the top if desired and serve immediately while still warm.