“Chuletón de buey a la parrilla con guarnición”
Ingredients for 2 people:
1 ox chop (aprox 1 kg)
1 kg. of potatoes
12 roasted red Piquillo peppers
4 garlic cloves
100 grs. of chillies
Olive oil
Table salt & sea salt
Chopped parsley
Preparation:
Meat:
Take the Ox chop out of the fridge 4 hours before cooking.
Cover one side of the chop with sea salt and put under a pre-heated grill.
Flip the chop when it is brown.
The chop should be about 15 to 18 minutes under the grill in total.
Remove the excess sea salt and put on a plate.
Potatoes:
Chop the potatoes into thick portions.
Heat some olive oil in a large frying pan and add the potatoes.
Fry on a high heat until they look crunchy. Then lower the heat and continue cooking them until they are tender.
When they are ready, strain the oil and season.
Peppers:
Put the garlic cloves, with the skin left on, in a saucepan with olive oil and fry them on a low heat for a few minutes.
Add the red peppers and cook for 7 more minutes.
Flip the peppers and cook again for another 7 minutes.
Drain them and season.
Chillies:
Heat some olive oil in a frying pan.
When hot, add the chillies and fry them on a medium heat for 4 or 5 minutes.
Drain and season.
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