Chuletón - Aged Galician beef steak with caramelized onions and chimichurri sauce.Marthinus Strydom
Chuletón is a Galician beef cut. It's called chuletón de vaca, a massive rib “chop,” grilled over a wood fire, then carved off the bone. In some countries this cut is called a T-Bone. I am a huge fan of the Spanish retinto meat. It has a beautiful flavour and is buttery soft. It tastes great rare and this cooking method gives it a nice crust while preserving the rare center. That being said, rib-steak is a pretty fatty cut and in my opinion they really begin to shine around the medium-rare mark. To hit that sweet spot, the reverse sear method works wonders.
Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.
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For the Chimichurri Sauce