Chilean Asado: New York Roast

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1. 1Step 1: Fire up the Keveri H1 in Classic mode at 356°F, following the instructions in the owner's manual or the masterclass video.
2. 2Step 2: Take the head of garlic and cut off the top to season with salt, pepper, and olive oil. Wrap in foil. Place it in the H1 along with the onion on the bottom rack position for about 1 hour, until soft.
3. 3Step 3: Season the New York roast with salt. Place it in the H1 on the top rack position. Let it cook for 20 minutes per side. Then let it rest.
4. 4Step 4: Cut the bell peppers in half and remove the seeds. Place them face down directly on the H1 rack for 10 minutes.
5. 5Step 5: At the same time, place the sausages in a skillet and put them on the bottom rack position of the H1 for about 10 minutes per side, until perfectly browned.
6. 6Step 6: Once the onion is ready, remove it from the H1 and let it cool for a few minutes until it's easy to handle. Once cooled, peel off the skin, cut into pieces, and place in a mortar. Mash until the onion starts to break down.
7. 7Step 7: Peel and chop the tomato, then add it to the mortar along with salt and cilantro. Continue mashing until well combined. Finally, add a bit of vinegar and oil. Mix well and set aside.
8. 8Step 8: After 10 minutes, remove the bell peppers from the H1 and fill them with cheese chunks and 2 eggs. Return them to the H1 for 5 minutes, until the cheese is melted and the eggs are cooked.
9. 9Step 9: Once the New York roast has rested, slice it. Serve the sausages in baguette or hot dog buns (in Chile we call the baguette - it marraqueta) with chancho en piedra. Cut the peppers and enjoy this 'Fiestas Patrias' feast with friends and family!