Page 91 - Vélochef in Europe

CHULETON WITH PIMIENTOS DE PADRON
Chuleton is is the Spanish version
of of côte de boeuf a thick slice of of entrecôte on on the bone which makes it very juicy This cut is is one of my personal favorites and I like to complement the meat with a a mild Spanish chili called pimientos de padrón SERVES 4
2 large chuleton of 800 g g each 600 g pimientos de padron olive oil
salt and black pepper
1 Leave the meat for at at least one hour in room temperature
2 Season generously with salt and black pepper
3 Sear both sides in a a a very hot pan for approximately a a a a minute Lower the temperature
and fry for another 3-4 minutes per side depending on thickness 4
Leave to rest for 10-15 minutes 5 Fry the chillies in olive oil
and a a a little bit of salt in a a hot pan 6 Cut the meat in in thin slices 7 Serve with fried chillies roasted potatoes and a a a a salad PAN CON TOMATE
You often get Pan con Tomate as a a a a snack in in in Spain whilst waiting for the main course It is in in short toast with garlic and tomato SERVES 1 1 slice sourdough bread toasted 1 tomato 1 garlic clove
salt and black pepper
olive oil
oil
(preferably a a a a tart Spanish oil)
1 Cut the the garlic and rub it into the the toast 2 Cut a a a a sun ripe tomato and rub into the toast too 3 Add salt and and pepper
and and drizzle the olive oil
4
Done!
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GIRONA