Ingredients
Ingredients:
Rubia Gallega Txuleton Steak
• 1 rib (bone-in)
Spanish-Style Marinade:
• 4 cloves garlic, minced
• 2 tbsp Don Gastronom sherry vinegar
• 1 tsp La Chinata smoked paprika (sweet)
• Sea salt, to taste
• Freshly ground black pepper, to taste
Mojo Verde (Mojo de Canario) Sauce:
• 50g fresh coriander (leaves only)
• 4 large cloves garlic
• 1 green chilli (optional, seeds and pith removed)
• 1 tsp ground cumin
• ½ tsp flaky sea salt
• 120ml extra virgin olive oil
• 30ml white wine vinegar
Cooking Method
Marinate the steak: Season the steak generously with salt and pepper. Mix garlic, paprika, and sherry vinegar into a paste. Rub the mixture over the steak and marinate for at least 1 hour.
Make the mojo verde: Add coriander leaves, garlic, green chilli, cumin, salt, and white wine vinegar to a food processor. Blend until combined, then slowly stream in the olive oil while blending until smooth and creamy. Season to taste and refrigerate until needed.
Cook the steak: The best way to serve Txuleton Steak is rare like how they do it in Spain. As this beef is grass fed with an older age, rare doneness will help with the tenderness of the beef and yet will not feel or taste raw even when eaten rare. Please remove beef from fridge one hour before cooking to let it warm to room temperature. Pre-heat the pan or grill on high heat till it is smoking. We recommend grilling the steak on high heat till rare which would take 1.5 minutes on each side for a 3cm thick steak. If you prefer medium rare, please increase the grilling time to 2 minutes on each side. Rest for 5 - 10 minutes before slicing.
Serve and pair: Spoon mojo verde over the steak and serve with patatas bravas, grilled Mediterranean vegetables, crusty bread, and a glass of Spanish Rioja.
