Chuletón De Vaca
Chuletón - Aged Galician beef steak with caramelized onions and chimichurri sauce.
Marthinus Strydom
Authentic Chimichurri
The Story
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.
More about Spain
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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Ingredients
Method
- Season generously with salt and pepper.
- Heat the grill to high.
- Cook the steaks until the internal temperature reaches 60 degrees C.
For the Chimichurri Sauce
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
- Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
