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Beef cachopo with cured beef, cheese and piquillo peppers

Name: Beef cachopo with cured beef, cheese and piquillo peppers
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 880 g Beef steaks (4 steaks of 220 g butterflied); 80 g Cured beef (8 slices); 80 g Cheese (4 slices); 6 g Garlic; 240 g Piquillo peppers (12 drained); 150 g Lettuce; 40 g Plain flour (available for coating); 100 g Egg (2 for coating); 100 g Breadcrumbs (available for coating); 95 ml Extra virgin olive oil (Estimated amount consumed: 45 ml peppers,40 ml frying absorption,10 ml salad); 10 ml Vinegar; 3 g Parsley; 0.5 g Black pepper; 3 g Salt

Total time1 h 20 min Preparation and possible waiting 40 min · Cooking 40 min

Preparation and possible waiting: 40 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour, Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Cheese. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

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Beef cachopo with cured beef, cheese and piquillo peppers. Gently flatten steaks with a meat mallet before filling so they are even. Coating ingredients are available amounts and some may remain.

Jump to steps

40 minpreparation and possible waiting

40 mincooking

4servings

3.517 kcalwhole recipe

879 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 40 min · Cooking 40 min

Preparation and possible waiting: 40 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Spanish

Allergens

View full classification 9 tags

Diet

Omnivorous

Dish type

Main course

Meal

Lunch

Preparation

Frying

Appliances

Frying pan

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Peel and slice garlic and cook in a frying pan with 45 ml oil. Add piquillo peppers and cook gently for 20 minutes, turning halfway.
Open the four beef steaks like a book and trim edge membranes. Season with some salt and black pepper and place two cured beef slices and one cheese slice on half of each steak. Close and press the edges.
Put flour, beaten eggs and breadcrumbs on three plates. Coat each cachopo in flour, egg and breadcrumbs, removing excess and pressing the coating.
Heat plenty of oil in a wide frying pan. Fry one cachopo at a time for three to four minutes per side depending on thickness until golden, with melted cheese and meat cooked inside. Drain on absorbent kitchen paper.
Wash and dry lettuce and dress with ten ml oil, vinegar and some salt. Serve one cachopo with three piquillo peppers and salad per person. Add parsley.