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Ingredients
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Iberico Chuleton
Savitxada Sauce
Peruano Beans
Method
Iberico Chuleton
- 1
Prepare the Steak
Remove the Iberico chuleton from the refrigerator and let it come to room temperature for about 30 minutes before cooking.
- 2
Season the Steak
Drizzle olive oil over both sides of the chuleton. Sprinkle with sea salt and freshly ground black pepper. Add rosemary sprigs on top.
- 3
Cook the Steak
Preheat a grill or large skillet over high heat. Once hot, add the chuleton and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
- 4
Rest the Steak
Remove the chuleton from the heat and let it rest for 10 minutes before slicing.
Savitxada Sauce
- 5
Prepare the Ingredients
Chop the tomatoes and red bell pepper into smaller pieces. Peel the garlic cloves.
- 6
Blend the Sauce
In a blender, combine the tomatoes, red bell pepper, garlic, blanched almonds, red wine vinegar, smoked paprika, olive oil, and salt. Blend until smooth.
- 7
Taste and Adjust
Taste the savitxada sauce and adjust seasoning with more salt or vinegar if necessary.
Peruano Beans
- 8
Soak the Beans
Rinse the Peruano beans under cold water. Soak them in water for at least 2 hours or overnight.
- 9
Cook the Beans
In a pot, combine soaked beans and 4 cups of water. Bring to a boil, then reduce to a simmer and cook for about 1 hour until tender.
- 10
- 11
Finish and Garnish
Once done, remove from heat and stir in fresh cilantro. Adjust seasoning if needed.