Beef chuletón steak with a vegetable garnish

Method

Take the meat out of the fridge 30 minutes before cooking. Heat a grill, cover the meat with oil and grill the chuletón steak on both sides over moderate heat. Once golden, remove, season, and let it sit for a few moments before cooking. Add the garnish. Cut the chuletón steak into escalopes, plate up and season with Maldon salt.

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Method - Vegetable Garnish

Ingredients:

- Sour variety potatoes (600 g)

- Olive oil (400 ml)

- Courgette (1 unit.)

- Canary Island tomato (2 units.)

- Garlic clove (1 unit.)

- Parsley (a few sprigs)

- Fine salt

Wash, peel and cut the potatoes into thick sticks, wash again and dry, heat the oil to 130°C, add the potatoes and poach, then remove once tender. Wash, dry and cut the courgette into 1 cm slices, season, heat a pan, add a little oil, then cook the courgette a little on both sides. Wash and halve the tomatoes, add the oil, minced garlic, chopped parsley, and season. Place in a baking dish and bake at 170°C for around 14 minutes.

Heat the oil used to poach the potatoes to smoke point, fry the poached potatoes until crispy, then remove and set aside on kitchen paper.