When grilling is not possible - cook the flintastek in the oven instead.
Flintastek has long been one of the Swedes' most popular items to grill during the summer, and it's easy to see why - it's easy to cook, juicy and tasty.
Marinated flintastek in an open package
The flintastek is cut from the back of the pig and is freshly sliced ham with bones. The meat itself is lean (about 3%), but the rind increases the total fat content to about 13%.
Flintastek was created in Västervik at the end of The 1970s. The name was changed at the beginning of The 80s from the "rysstek" to "flintastek", inspired by the Flintstones family and the sales then increased significantly.
According to Scan's own information about flintastek, it is sold around 900,000 flint roasts per year.
Although I think flintasteks are best on the charcoal grill, that option may not be available. In that case, it is also perfectly possible to cook it in a regular oven.
Cook in oven
Fry quickly in a hot pan
Start the oven at 175°C.
I usually wipe off most of the marinade that has done its job at this point. After that, I cut a few incisions in the rind (to avoid the roast from bulging) and then I fry it in a little oil at a high temperature just to get a nice color on the surface.
Of course, you should not cut off the rind during cooking, as it contributes to lots of flavor. Whether you keep it when serving or not is another matter.
Instead of frying the meat in a frying pan, you can use the grill element in the oven to get a good surface, but I think it's easier to control the cooking with the frying pan.
On a wire rack with a thermometer
After the meat gets a little color on the surface, it goes into the oven. You absolutely want the meat to be cooked through, but avoid it becoming dry.
As the thickness differs between different pieces of meat, it is clearly easiest to use a thermometer in the oven instead of finding an approximate time that suits all different pieces of meat and ovens.
Find the thickest part of the meat and insert the meat thermometer there. I choose to place the piece of meat on a wire rack and have a plate underneath to catch the meat juices that drip during cooking. With the oven at 175°C, cook the meat until the internal temperature reaches 68°C. Then take the meat out and let it rest for a few minutes (which should raise the internal temperature to about 70°C).
Ready-to-eat flintastek
You can of course do it in many other ways, but this way I think you get a good balance of surface but maintain juicy meat without risking the flintastek becoming dry.
When the meat has rested for a short while, I slice it into smaller pieces and serve with classic potato salad as a side dish, which is a must. :)
I always serve the flintastek with the rind and leave it up to the guests to decide whether they want to eat it or not.
An alternative to serving with potato salad can be to cut the meat thinly into smaller slices and roll up in liba bread with accessories such as lettuce, red onion, cucumber, mayonnaise and chili/garlic sauce. In no time at all, you have a kebab roll-like meal.
More information on flintastek can be found here:
