Zavadski Food Studio
Recipes/Fire & Meat
Fire & Meat · № 17

Filet Mignon and Salo on the Grill: Juicy Steak, Crispy Pork Fat

Filet mignon steaks and salo (cured pork fat with meat layers) cooked side by side on a gas grill. No marinade for the steak, just salt; the salo gets a quick dip in vinegar and water for that old-school shashlik taste and grills until golden and crispy.

  • 6 ingredients
  • 7 steps
  • Video 10:02

Video in Russian, with English and Spanish subtitles on YouTube. Watch on YouTube

Method

  1. Filet mignon and salo0:00

  2. Vinegar and water for the salo1:08

  3. Heating the grill2:13

  4. Onto the grill3:28

  5. Turning and salting5:26

  6. Steaks are done7:52

  7. Crispy salo and serving9:05

From the video

What you need: filet mignon cut into steaks (fat left on), salo with meat layers, white vinegar diluted with water, salt, avocado oil for the grill. Grill preheated to 500 to 600°F, then cooked at lower heat with the lid closed.