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Chuleta a la parrilla con piquillos confitados (Charcoal-grilled T-bone steak with confit piquillo peppers)

A grilled T-bone steak with peppers on a serving plate

Chuleta a la parrilla con piquillos confitados (Charcoal-grilled T-bone steak with confit piquillo peppers)

Name: Chuleta a la parrilla con piquillos confitados (Charcoal-grilled T-bone steak with confit piquillo peppers)
Prep time: 5 min
Cook time: 2 h 20 min
Total time: 2 h 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 230g jar of whole chargrilled Piquillo peppers; Spanish extra-virgin olive oil; 1kg T-bone steak; baked potatoes; crisp green salad

María José Sevilla

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Serves 2

Easy

Prep: 5 mins

Cook: 2 hrs and 20 mins

plus resting

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You can cook a perfect Basque-style chuleta on your own barbecue, as long as you follow my directions to the letter...

Gluten free

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Try our chuleta a la parrilla con piquillos confitados (charcoal-grilled T-bone steak with confit piquillo peppers), then discover coffee-rubbed steak with lemon coriander butter, pan-fried t-bone steak or chargrilled steak with chopped salad and blue-cheese dressing.

In the Basque Country, parrillero and parrillera are the men and women in charge of the grill. They are professionals working in asadores (restaurants that specialise in grilling meat or fish) as well as sidrerías (cider houses). I’ve eaten superb chuleta (T-bone steak) in these places, grilled to perfection over hot coals. You can cook a perfect chuleta on your own barbecue, as long as you follow my directions to the letter. The best steaks come from cows that are six- or seven-years-old and should be 5cm thick, cut in a perpendicular way to ensure the same thickness at both ends. Once grilled and rested, cut the meat into thick slices and serve with potatoes, salad and roasted Piquillo peppers. I wrap a couple of potatoes in foil, bake them in the embers, then serve these with a little sea salt and extra-virgin olive oil.

Recipes extracted from La Cocina Vasca by Maria José Sevilla (£22, Ryland Peters & Small). Photographs: Clare Winfield, © Ryland Peters & Small. Recipes are sent by the publisher and not retested by us.

Charcoal-grilled T-bone steak with confit piquillo peppers recipe

Ingredients

Nutrition

230g jar of whole chargrilled Piquillo peppers
Spanish extra-virgin olive oil
1kg T-bone steak

TO SERVE

baked potatoes
crisp green salad

Nutrition: per serving

kcal584
fat37g
saturates10g
carbs8g
sugars7g
fibre0g
protein56g
salt1.5g

Method

step 1

Drain the peppers, reserving the liquid from jar. Brush a large, shallow frying pan with oil and put over a medium heat. Arrange the peppers in the pan in a single layer, if possible, and fry for 2-3 mins, turning once, until they take on some colour.
step 2

Transfer the peppers to a pan, again in a single layer, pour in enough oil to cover and cook for 2 hrs over a very low heat. Remove the peppers from the pan, then pour a little of the reserved liquid from the jar into the oil.
step 3

Light a barbecue using plenty of charcoal. Once the charcoal has turned white, put the grill about 15cm above the heat.
step 4

Generously season the steak with coarse sea salt (the meat will absorb as much salt as it needs during grilling). Make a cut across the edge fat to allow it to contract during cooking without distorting the meat.
step 5

Put the steak on the grill and cook over the hot coals for 8-10 mins – you must avoid or at least control any flames, so don’t leave the barbecue. Move the grill up to 30cm above the heat. Turn over the steak, season with more salt and cook for a further 10 mins. The meat should be well-caramelised with a dark colour on the exterior and pink in the centre.
step 6

Using a clean cloth, brush away any salt not absorbed by the meat. Rest the steak before serving with the confit peppers, baked potatoes and a green salad.

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Authors

María José Sevilla

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