Pickled Round Steak or Cured Beef

Season the 1kg round steak and sear the meat on all sides in the pressure cooker.

Cover the meat with water and pressure cook for 40 minutes.

Remove the cooked meat, wrap it tightly in plastic wrap, and place it in the freezer for 2 hours to firm up.

Prepare the sauté for the marinade/sauce, starting by browning the onion and bell pepper in olive oil. Add garlic and other seasonings to taste.

Add the olives, thyme, scallions, white vinegar, and parsley (added at the end). Mix well.

Incorporate two ladles of the meat cooking liquid into the sauté. Season with the half teaspoon of salt and black pepper.

Slice the chilled round steak as thinly as possible, as the thickness positively influences the final flavor.

Layer slices of the round steak and the escabeche marinade in a container, reserving it in the refrigerator for at least one day before serving.