El Chuleton De Tomate
Some food memories haunt you in the best possible way. This tomato "steak" from Madrid's Celso y Manolo is exactly that—a dish so deceptively simple yet transcendent that when an unexpected flight delay stranded me in Madrid, I considered it a blessing just to revisit this beloved tavern. I even ordered an extra to enjoy on my flight the next day.
Thick-cut heirloom tomatoes form the foundation for a symphony of fresh pineapple, cucumber, mint, and pine nuts, all bathed in exceptional olive oil. It's summer on a plate, and now it can be summer in your kitchen too. (add Avocado or sub in Mango for another fantastic version). Tomato powder being the hard to get component can be omitted or made at home just dehydrate in season tomatoes and once dried grind them up in a spice mill. Viola you’ve got umami to layer in.
This recreation captures the essence of that unforgettable Madrid moment—no passport required, but consider this your sign to bookmark Celso y Manolo for your next Spanish adventure. Reserve a spot not because it's so posh but because it's so good and it's a small neighborhood spot.
-
Our recipes prioritize whole, seasonal ingredients with high nutritional density - crafting vegetable-forward dishes rich in fiber and protein that celebrate vibrant modern global flavors. We source from producers and purveyors who share our commitment to local, regenerative, and sustainable food systems, complemented by ingredients from our own gardens. As a foundation for gut health, we layer fermentation and preservation techniques throughout our recipes while avoiding added sugars and heavily processed ingredients. We focus on ingredients you can pronounce and trace to their source.
-
We create, adapt, test, and photograph all recipes with minimal waste and maximum efficiency as a core principle. What you see is the actual dish - no artificial styling, no wasted food.
-
We developed and photographed this recipe or recipe adaptation and Hudson Valley-grown ingredients on the traditional and unceded territories of the Mohican, Munsee Lenape, and Esopus peoples, who have stewarded these lands since time immemorial.
-
We develop and adapt our recipes using ingredients and tools we grow, purchase and test ourselves. We occasionally evaluate products offered to us, with editorial decisions guided by our standards, not commercial considerations. Some links may generate commissions, but our recommendations stem from authentic experience and editorial conviction.
Tap cook mode before your hands get messy - your screen will stay awake.
CHULETON DE TOMATE
NEED THIS
Ingredients
Instructions
- NEED THIS
- NEED THIS
- NEED THIS
- NEED THIS
Notes
SEASONALITY
Best potato varieties by season
- Spring: New potatoes, fingerlings
- Summer: All varieties readily available
- Fall: Storage varieties (Russet, Yukon Gold)
- Winter: Storage varieties
VEGETABLE & FRUIT COUNT
- 1 (potatoes)
WASTE ABATEMENT & REUSE
- Potato peels: Leave on for nutrition or save for vegetable stock
- Soaking water: Use for watering acid-loving plants LINK
- Parchment paper: Reuse if not too greasy
- Leftover fries:
- Chop for breakfast hash
- Add to frittatas
- Reheat in oven or air fryer (never microwave)
COST AS TESTED
$8.86 (2lbs of perfect fries)
- Organic Potatoes: $7.00 (2 lbs @ $3.50/lb)
- Algae Cooking Club Oil: $.84 (2 tbsp/1 oz @ $13.57/16 oz)
- Bob's Red Mill Cornstarch: $0.37 (1 tbsp/0.5 oz @ $3.33/18 oz)
- Maldon Salt: $0.40
- Reluctant Trader Pepper: $0.25
Nutrition Facts
Calories
225Fat
8 gCarbs
35 gFiber
5 gNet carbs
30 gSugar
1.5 gProtein
4 gSodium
600 mgSat. Fat
1 gNutritional information is an estimate based on our own preparation and will vary depending on the choices made when preparing.
