Chef Roxanne Spruance gives us a taste of Spain with grilled dry aged chuleton

ATLANTA (FOX 5 Atlanta) - Cooks & Soldiers brought a taste of Spain's Basque country to Good Day Atlanta.

Guest chef Roxanne Spruance stops by to demonstrate how to cook a grilled dry aged chuletón.

Chef Spruance says the steak had been aged for 60 days. 

See recipe below.

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Grilled Dry Aged Chuletón 
1.    Heat your grill to high. 
2.    Brush the steaks on both sides with oil and season liberally with salt and pepper, and nori 
3.    Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
4.     Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Chimichurri 
Ingredients
o    1 c parsley, washed/stemmed/rough chopped
o    2 tbsp. oregano
o    2 tbsp. basil
o    1 tbsp. tarragon 
o    1 tbsp. chive
o    1 tbsp. mint 
o    5 cloves garlic, smashed
o    5 shallots peeled sliced 
o    2 cups virgin olive Oil
o    Juice and zest of 1 lemon
o    3 tsp  Kosher salt 
o    1 tsp fresh cracked black pepper
o    1 tsp red pepper flakes
o    ¼ c yuzu  juice

MOP
Add garlic cloves, water, salt and pepper, parsley and lemon both zest and yuzu juice to the blender and process until finely chopped and well integrated. 
Slowly add in combined oils.Taste. Season.