Basque Bbq: Txuleta (basque-style Grilled Ribeye Steak) With Piquillo Pepper Sauce

Basque BBQ: Txuleta (Basque-style Grilled Ribeye Steak) with Piquillo Pepper Sauce is a classic dish from the Basque cuisine, known for its bold flavors and simple yet delicious preparation.

Basque Bbq: Txuleta (basque-style Grilled Ribeye Steak) With Piquillo Pepper Sauce

Ingredients

  • 4 bone-in ribeye steaks
  • Sea salt
  • Black pepper
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 cup Piquillo peppers, drained and chopped
  • 1/2 cup chicken or beef broth
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper

Instructions

  1. Preheat the grill to high heat.
  2. Season the ribeye steaks generously with sea salt and black pepper.
  3. Grill the steaks for about 4-5 minutes on each side for medium-rare, or to your desired level of doneness.
  4. While the steaks are grilling, heat the olive oil in a saucepan over medium heat and sauté the minced garlic for 1-2 minutes.
  5. Add the chopped Piquillo peppers, broth, sherry vinegar, smoked paprika, and cayenne pepper to the saucepan. Simmer for 5-7 minutes, then remove from heat.
  6. Transfer the grilled steaks to a platter and let them rest for a few minutes before serving.
  7. Slice the steaks and serve with the Piquillo pepper sauce on the side.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
450 per serving
Protein
30g
Fat
35g
Carbohydrates
2g

Supplies

Grill Tongs Basting brush

Tools

Saucepan Grill Knife Cutting board

Serving suggestions

Serve the Basque-style Grilled Ribeye Steak with Piquillo Pepper Sauce alongside a simple green salad and crusty bread.

Tips & tricks

For the best flavor, use high-quality ribeye steaks and adjust the grilling time based on the thickness of the steaks and your preferred level of doneness.

Cost

$40