Chuletón de Buey
A chuletón de buey, crispy on the outside and tender on the inside, is the perfect treat for a special dinner.
📷 Xemenendura — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 10 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 4 chuletón de buey, each 200-250 grams
- 100 ml olive oil
- Salt and pepper to taste
- 200 grams butter
- 2 cloves garlic
- 100 grams chopped parsley
- 2 tablespoons balsamic vinegar
Method
- Season the chuletón de buey with olive oil, salt, and pepper.
- Fry the chuletón in a pan with olive oil over medium-high heat for 3-4 minutes on each side until golden brown.
- In a bowl, mix the butter, chopped garlic, and parsley.
- Finish cooking the chuletón for another 2-3 minutes, pouring the butter and spice mixture over them.
- Finally, drizzle balsamic vinegar over the chuletón for an extra flavor.
- Serve immediately, accompanied by steamed vegetables or roasted potatoes.
The story
The chuletón de buey is a Spanish culinary specialty that dates back to the courts of Castile, where it was served as the main course.
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