Txuleta with Red Pepper

It has been referred to as the "cornerstone" of Basque cuisine. It goes by the name of Txuleta (pronounced choo-letah) which translates into "meat chop." This particular cut of "meat chop" is always a porterhouse steak, from cattle that are raised in the autonomous community of Galicia. The cattle are raised on a very particular diet comprised of "high quality grasses." Another source of beef comes from retired dairy cattle from Germany or Poland. Moreover, the beef comes from relatively old cows, ranging in age from eight years to eighteen years.

There is also a very specific way to prepare Txuleta. It involves the application of a lot of salt to the exterior of the meat. This layer of salt helps to create a charred exterior during the grilling process. Once the steak reaches the desired temperature, which should be rare and no more than medium rare, the salt layer is brushed off before the steak is cut and then served.  

Not just any porterhouse will do. The steak should be at least two inches thick, so as to allow the steak to "stand" on its side when grilled. Not everyone has access to a butcher, who could provide you with a two-inch thick porterhouse. Thus, the key is getting the thickest steak you can. You will just have to adjust the cooking times to ensure you reach that rare or medium rare temperature.

All of the foregoing suggests the importance of cuisine to the Basque people, as well as the pride taken in terms of its preparation. The cuisine reflects the Basque region itself, which stretches along a coastline of the Bay of Biscay in northeastern Spain and southwestern France. That coastline means that seafood often plays a prominent role in Basque dishes. These include Marmitako, a fish stew, and Txipirones, a dish made from baby squid. Yet, the region also extends into an interior of fields, hillsides, and mountains. That interior yields grapes, producing some very good wines (especially Txakoli white wines), as well as livestock, produce and cheeses (like the Idiazabal). It also gives rise to meat stews and the iconic Piperade, a mix of tomatoes, onions and green peppers whose colors reflect the flag of the Basque country.

Returning to the Txuleta, the dish is typically served with some simple sides. These sides include a tomato salad, fried peppers or green onions. The recipe that I found, which comes from the Smithsonian Institution's Folk Life Festival, included charred, thinly-sliced red piquillo peppers. 

As a cornerstone of a cuisine, Txuleta represents an excellent introduction into a culture that I hope to further explore in the near future.

TXULETA WITH RED PEPPER

Recipe from Smithsonian Institution

Serves 2

Ingredients:

• 1 T-bone steak, about 2 inches thick so it can stand on its side
• 1 Piquillo pepper (or any sweet red pepper)
• Salt
• Olive Oil

Directions:

1. Prepare the pepper. Take a red pepper and place it on a roasting stick. Using a burner with the plate removed, lay the pepper in the open flame. Roast the pepper until its skin is entirely black. Rotate as needed. Burning the skin makes the pepper easier to peel and gives it a slight barbecue flavor. Peel the pepper by gently scraping off the burnt parts with your fingers or a paper towel. Do not use water as the pepper will lose flavor.

2. Continue to prepare the pepper. Chop or tear the pepper into long thin strips. In a 10" saute pan, add a layer of olive oil (approximately 1/2 cup or 4 ounces) and the steps of pepper. Let the peppers cook in low heat for 5 minutes to soften. Set the peppers aside.

3. Prepare the steak. Place the txuleta on a skillet or barbeque. Cook one side for approximately 4 to 5 minutes on low heat. Flip sides when the steak gets a nice browned color. Add a layer of salt on the top side. This helps keep the juices in and makes the meat crisper. Cook the second side for 4 to 5 minutes. Once done, shake off the excess salt. 

4. Finish the dish. Cut the meat off the bone in long strips, cutting from outside in toward the bone. The meat should still be red, rare to medium rare. The dish is traditionally served along with hot stones, which can be used to cook the meat further if desired. Place the meat on a platter with the peppers and serve.

ENJOY!