📝 About This Recipe
Born in the bustling bars of Madrid, the Pepito de Ternera is the undisputed king of Spanish bocadillos. This isn't just a steak sandwich; it's a symphony of tender, milk-fed veal or beef, pungent garlic, and silky olive oil nestled within a crusty baguette. Simple yet sophisticated, it captures the essence of Spanish tavern culture—honest ingredients treated with absolute respect.
🥗 Ingredients
The Meat
- 2 pieces Beef Tenderloin or Thin-cut Ribeye (pounded to 1/4 inch thickness, room temperature)
- 3 cloves Garlic (peeled and sliced into thin slivers)
- 3 tablespoons Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Bread and Foundation
- 2 pieces Spanish Baguette (Barra de Pan) (about 8 inches long each)
- 1 tablespoon Unsalted Butter (softened)
- 1 clove Garlic (cut in half for rubbing the bread)
The Toppings (Classic Style)
- 6-8 pieces Padrón Peppers (stems intact)
- 4 slices Manchego Cheese (aged 6 months)
- 2 pieces Roasted Red Peppers (Piquillo) (sliced into strips)
- 2 tablespoons Garlic Aioli (homemade or high-quality store bought)
👨🍳 Instructions
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1
Prepare the meat by trimming any excess silver skin. Place the steaks between two sheets of plastic wrap and gently pound them with a meat mallet to an even 1/4 inch thickness. This ensures the steak is tender enough to bite through easily in a sandwich.
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2
In a small bowl, toss the sliced garlic slivers with 1 tablespoon of the olive oil. Rub this garlic oil all over the steaks and let them marinate at room temperature for 15 minutes.
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3
Slice the baguettes lengthwise. Lightly toast the interior of the bread in a dry pan over medium heat until golden. While still hot, rub the cut side of the garlic clove across the toasted surface for a subtle aromatic base.
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4
In a heavy-bottomed skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat. Add the Padrón peppers and cook until the skins are blistered and charred, about 3-4 minutes. Remove and set aside, sprinkling with a pinch of sea salt.
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5
Wipe the pan clean and add the remaining tablespoon of olive oil. Increase heat to high until the oil is shimmering but not smoking.
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6
Season the steaks generously with salt and pepper only seconds before they hit the pan to prevent moisture loss.
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7
Place the steaks in the hot pan. Sear for exactly 60-90 seconds per side. You want a deep brown crust but a juicy, medium-rare interior. In the last 30 seconds, place the garlic slivers from the marinade into the pan to crisp them up without burning.
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8
If using Manchego, place the slices directly onto the steak during the last 30 seconds of cooking and cover the pan with a lid for a moment to melt the cheese slightly.
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9
Remove the steak from the pan and let it rest on a warm plate for 2 minutes. This is crucial for a juicy sandwich.
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10
Assemble the Pepito: Spread a thin layer of aioli on the bottom half of the bread. Layer the Piquillo pepper strips over the aioli.
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11
Place the rested steak (and melted cheese) onto the bread. Pour any accumulated juices from the resting plate over the meat—this is liquid gold!
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12
Top with the blistered Padrón peppers and the crispy garlic slivers. Close the sandwich and press down firmly to allow the bread to soak up the flavors. Slice diagonally and serve immediately.
💡 Chef's Tips
Always use room temperature meat to ensure even cooking and a better sear. Choose a bread with a thin, crispy crust and a light, airy crumb; avoid overly dense sourdough which can make the sandwich hard to eat. Don't skip the resting phase for the meat, or the juices will run out and make the bread soggy rather than flavorful. If you can't find Padrón peppers, thin strips of sautéed green bell pepper are a suitable substitute. For the most authentic flavor, use a Spanish extra virgin olive oil with a peppery finish.
🍽️ Serving Suggestions
Pair with a cold glass of Spanish lager or a crisp glass of Rueda (Verdejo) white wine. Serve alongside a handful of thick-cut potato chips or classic Patatas Bravas. A side of pickled guindilla peppers adds a wonderful vinegary snap to cut through the richness of the steak. Enjoy as a 'merienda-cena' (late afternoon snack/early dinner) just like they do in Madrid.