Grilled pork steak, known in German as Schweinsteak, is a traditional preparation highly valued in Central European cuisine, especially in Germany and Austria. This dish has roots dating back to a time when local butcher shops offered fresh cuts of pork for grilling outdoors during celebrations and family gatherings. In Latin America, the term varies by country; for example, in Mexico and Guatemala it is commonly known as "bistec de cerdo a la parrilla" (grilled pork steak), while in countries like Argentina or Uruguay, where grilling is an art, it is simply called "bife de cerdo a la parrilla" (grilled pork chop). European influence on Latin American gastronomy is evident in similar recipes, though adapted with local ingredients.
The secret of Schweinsteak lies in its marinade, which combines acidic and aromatic ingredients to tenderize and enhance the flavor of the meat. Traditionally, vinegar is used to give it an acidic touch, complemented with spices and fresh herbs that provide fragrance and depth to the dish. For this reason, in different Latin American countries it is also common to add native ingredients or typical sauces to mark their own gastronomic identity.
