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.
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
- Preheat the grill to high heat.
- Season the ribeye steaks generously with sea salt and black pepper.
- Grill the steaks for about 4-5 minutes on each side for medium-rare, or to your desired level of doneness.
- While the steaks are grilling, heat the olive oil in a saucepan over medium heat and sauté the minced garlic for 1-2 minutes.
- 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.
- Transfer the grilled steaks to a platter and let them rest for a few minutes before serving.
- 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