Beef chuletón steak with a vegetable garnish
- Beef chuletón steak, 600 g (4 units.)
- Olive oil (40 ml)
- Salt and ground black pepper
- Maldon sea salt
- Vegetable garnish
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.
Method - Vegetable Garnish
- 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.