Basque-Style grilled Vaca Vieja Bone-In Steak with fire-roasted romesco & crispy baby potatoes

Few things celebrate great beef like a steak cooked over an open flame. This Basque-inspired recipe lets the bold flavor of Vaca Vieja shine with nothing more than fire, flaky salt, and simple seasonal sides. Smoky romesco and crispy rosemary baby potatoes complete a meal that's perfect for summer grilling and sharing around the table. Rustic, uncomplicated, and packed with flavor.

FEATURED CUT

Vaca Vieja Bone-In Steak

$99.00 1.25-1.5LB

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Recipe for Basque-Style grilled Vaca Vieja Bone-In Steak with fire-roasted romesco & crispy baby potatoes

Ingredients

• 1 pack of Campo Grande Vaca Vieja Bone-In Steak
• 1 cup flaky sea salt, for the Basque-style salt crust

Fire-Roasted Romesco

• 2 red bell peppers
• 2 Roma tomatoes
• 4 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons toasted almonds
• 1 tablespoon sherry vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon salt

Baby Potatoes

• 24 oz baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon flaky salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh rosemary

Preparation

1. Remove the Vaca Vieja bone-in steak from the refrigerator 2 hour before cooking to allow it to come to room temperature. Preheat the grill to medium-high heat (450–500°F). 
2. Toss the baby potatoes with olive oil, flaky salt, black pepper, and rosemary. Place them in a cast iron skillet or grill-safe pan and cook on the grill for 30–35 minutes, stirring occasionally, until golden, crispy on the outside, and tender inside.
3. Place the red peppers, tomatoes, and garlic directly over the grill. Cook for 15 minutes, turning occasionally, until lightly charred and softened. Peel the peppers and tomatoes if desired, then transfer them to a blender with the grilled garlic, olive oil, toasted almonds, sherry vinegar, smoked paprika, and salt. Blend until smooth. Set aside.
4. Cook the steak over direct heat, searing the first side until a deep, flavorful crust forms. Flip the steak and immediately cover the seared side with a generous layer of flaky salt, creating the classic Basque-style salt crust. Continue cooking the second side until nicely caramelized.
5. Flip the steak one last time and cover the second side with flaky salt as well. Cook until the internal temperature reaches 125–130°F for medium rare about 5-6min per side.
6. Remove the steak from the grill and brush away any excess salt. Let it rest for 5 minutes. Remove the bone, then slice the steak against the grain into thin slices.
7. The perfect Basque-style steak should show three distinct layers: a deeply caramelized brown crust, a thin gray band just beneath the surface, and a warm pink center.
8. Serve immediately with the fire-roasted romesco and crispy rosemary baby potatoes.

FEATURED CUT

Vaca Vieja Bone-In Steak

$99.00 1.25-1.5LB

QUICK ADD