Txuleta a la Brasa con Piperrada

Seed and slice all bell peppers into strips. Dice the tomatoes. Slice the onion thinly. Mince the garlic.

Heat 4 tablespoons of olive oil in a wide skillet over medium-low heat. Add the onion and a pinch of salt. Sweat slowly for 10 minutes until soft and translucent but not colored.

Add the garlic and cook 1 minute more until fragrant. Add all the bell pepper strips, stir to coat in oil, and continue cooking over medium-low heat for 15 minutes until peppers are sweet and tender.

Add the diced tomatoes and white vinegar. Cook 8 minutes more, stirring occasionally, until the tomato breaks down into a loose sauce that coats the peppers. Season with salt to taste. Keep warm over very low heat.

Bring your grill to high heat with thick hot embers. The fire should be past its peak flame, glowing steady. Brush each beef chop lightly with olive oil and season generously with coarse salt and black pepper on both sides.

Lay the txuletas on the grill over the hottest embers. Do not move them for 4 minutes. Flip once and grill 3 more minutes for medium-rare, or adjust to your desired doneness. The exterior should develop a deep char crust.

Transfer to a clean plate and rest 5 minutes. The juices will redistribute for a perfect result. Do not cut into it — let it rest whole.

Spoon a generous pool of warm piperrada onto each plate. Lay the rested txuleta alongside or on top of the piperrada. Serve immediately with good bread to soak the sauce.