Basque Steak with Red Peppers

Chuletón

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Food of Northern Spain

By Jenny Chandler

Published 2005

  • About

The Sagardotegiak, or cider houses, outside San Sebastián are bursting with revellers from January to April. It’s time to taste the new-season cider. “Gutxi eta maiz” is the house rule, “little and often”, as you catch the thin jet of cider that spurts directly from the barrel: just a couple of inches in the bottom of the glass, down it in one before it settles, and off you go again.

The highlight of the unchanging cider house menu is the vast steak, the chuletón