Page 190 - WINE DINE AND TRAVEL MAGAZINE FALL 2023 DISCOVERING TURKEY

it was still deep red in the middle. Per Carlos’
instructions, we salted the meat once it was
on our plates. Salting before cooking would
draw out water and lessen the caramelizing
sear, he explained.
We plated the steak with piquillo peppers,
small, sweet red peppers native to Spain that
combine smoky and fruity flavors. The season
for fresh piquillos is short, so they are most
often found canned or jarred. For our meal,
they were simply heated in olive oil for a sur-
prisingly bright contrast with the steak. What
a simple, tasty addition to grilling season at
home.
After almost three hours of on-our-feet cook-
ing, we had a new respect for chefs who stand in
hot kitchens for hours on end. Before our class
adjourned, we raised our glasses in toasts to our
chefs, Carlos and Saul. Topa!- that’s Basque for
“Cheers!” And Topa! to each of us. After all, we
were chefs for an evening in San Sebastian- the
gastronomic capital of the world.

190 WINE DINE & TRAVEL MAGAZINE FALL 2023