Basque

Medium · Hot

Txuleta a la Brasa con Pimientos y Vinagreta Picante

Basque-style bone-in ribeye charred over live embers, rested over slow-roasted peppers, finished with a sharp, fiery vinaigrette that wakes up every bite of beef.

Recipe by

Aitor Elizondo

The Pintxo Purist

Prep

30 min

Cook

25 min

Rest

5 min

Total

Method

Preparar la Vinagreta Picante

Mince the garlic finely. Combine in a bowl with the cayenne, salt, and chopped parsley. Pour in the olive oil and white vinegar. Whisk vigorously until emulsified and glossy. Set aside at room temperature.

asar los Pimientos

Place the whole bell peppers directly over the charcoal or gas flame. Turn with tongs as the skin blackens and blisters evenly on all sides, about 8-10 minutes total.

Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let steam for 10 minutes until the skin loosens.

Peel away the blackened skin, then seed and slice the peppers into strips. Dress with olive oil, salt, and minced garlic. Set aside.

Grillar la Txuleta

Remove the beef steaks from the refrigerator 20 minutes before cooking. Season aggressively with salt and black pepper. Brush lightly with olive oil.

Place the steaks over the hot embers or in a cast iron skillet over high heat. Sear without moving for 4-5 minutes per side for medium-rare, adjusting to your preferred doneness.

Transfer to a cutting board and rest uncovered for 5 minutes. The juices must redistribute.

Emplatado

Arrange the sliced pimientos as a bed on each plate or on a large serving platter. Place the rested txuleta on top of the peppers.

Drizzle the vinaigrette generously over the steaks and peppers. Serve immediately while the meat is still warm.

Nutri-Score

Good balance

A–E · lower is better · score 2

Calories

680

per serving

Source of protein · 32gLow sugar · 6g

Protein

32g

Carbs

10g

Fat

58g

Sat. fat

Fiber

Sugar

Sodium

1379mg

Gluten FreeDairy FreePaleoWhole30Heart HealthyLow CarbAnti InflammatoryHigh ProteinOmega 3 Target

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

per serving

ECarbonCEU all-round· carbon sets the grade

Water

1.4m³

Land

454Pt

Runoff

0.3g P

Beef steak (bone-in ribeye chops) drives 99% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CharredTenderSilky

Aromas

SmokyHerbalPungent

Kitchen Equipment

Primary Tool

Grill

Grill Cast Iron Skillet Tongs Chef Knife Cutting Board Mixing Bowl Whisk Plastic WrapKitchen TowelServing Platter Tongs

Counter FootprintMedium

Techniques

Direct Flame CharringHigh Heat GrillingEmulsification Resting Meat

Safety & Storage

Cooking Temperature

Beef must reach appropriate internal temperature. For medium-rare, aim for at least 130°F. Use a meat thermometer to verify doneness as color alone is unreliable. Undercooked beef poses risk of foodborne illness.

Handling

Raw beef steaks should be handled with clean utensils and hands. Wash hands thoroughly with soap and water for at least 20 seconds after handling raw meat before touching other ingredients or surfaces.

Cross Contamination

Grill or cast iron skillet used for txuleta may have been used for other proteins containing allergens. Clean cooking surfaces thoroughly between different protein types. Use separate cutting boards for raw meat.

Storage

Leftover txuleta must be refrigerated within 2 hours of cooking. Store in airtight containers at 40°F or below. Consume within 3-4 days. Reheat to 165°F before serving.

High Risk Population

Young children, elderly, pregnant individuals, and immunocompromised persons should ensure beef is cooked to well-done (160°F) and avoid consuming raw garlic in vinaigrette.

Live ember cooking presents burn risk. Maintain safe distance from open flame. Use long-handled tongs for turning steaks. Allow grill to cool completely before disposal of embers.

Pro Tips

Technique

Let the beef rest uncovered for the full five minutes—I mean it. The juices must find their home before the knife touches the bone, or you lose everything to the cutting board.

Substitution

No white vinegar? A squeeze of lemon gives brightness without the clean punch you want. Do not reach for balsamic—that is a different conversation entirely.

From the chef

In Donostia, the txuleta is not just a steak—it is a ceremony. I watched my elders at the sidrería rest these bone-in chops over embers while peppers blackened beside them, and that charred intimacy between fire, meat, and sweet pepper is what I am giving you today. The vinaigrette is my rule: a sharp Atlantic acidity to wake up every fiber of that beef, because in the Basque country, we do not let good meat speak quietly.

Aitor ElizondoThe Pintxo Purist

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TagsBasque CuisineGrilled SteakCharcoal GrilledSpanishBone In RibeyePeppersVinaigrette

Source: generated · June 10, 2026