Chimichurri Steak Pintxos
Environmental cost
Per serving
- 1.8 kg CO₂e Greenhouse gas
- 1.5 m²·yr Land use
- 46 L Water
Nutrition
Per serving
- 543 kcal Energy
- 11.3 g Saturated fat
- 32.4 g Carbohydrate of which sugars 2.1 g
- 2.3 g Fibre
- 22.3 g Protein
- 2.6 g Salt
All recipe ingredients
- Baguette 250 g
- Black pepper 0.124 g
- Butter 28.8 g
- Crushed red pepper 0.4 g
- Garlic 10 g
- Lemon 45 g
- Olive oil 68.16 g
- Parsley 7.5 g
- Salt 5.36 g
- Sirloin steak 340 g
Directions
Step 1
Step ingredients
- 12 oz Sirloin steak
- 5 g Salt
Actions
- Dry-brine · 60 min
Dry-brine the steak. Season with the salt on all sides and leave uncovered in the fridge. Minimum 1 hour, preferably overnight. This will create a perfect crust!
Step 2
Step ingredients
- 3 tbsp Olive oil
- 1 knob Butter
Actions
- Grill · 5 min · Until crusted and desired done ness.
Pat the steak dry. Heat a cast iron pan over high heat, add a bit of olive oil, and cook the steak to desired doneness. When flipped over, add a knob of butter and baste the steak while searing. It should have a good sear on both sides. Remove from the pan and allow to rest for 10 minutes while making the chimichurri.
Step 3
Step ingredients
- 2 tbsp Parsley Finely chopped
- 2 clove Garlic Finely chopped
- 0.25 tsp Crushed red pepper Flaked
- 1 pinch Salt
- 1 pinch Black pepper Cracked
- 1 tbsp Olive oil
- 1 tbsp Lemon Juiced
Actions
- Mix · 5 min · Until well combined
In a bowl, combine the parsley, garlic, crushed red pepper, salt, pepper, olive oil, and lemon juice. Mix well to create the chimichurri sauce.
Step 4
Step ingredients
- 1 piece Baguette Sliced
- 1 tbsp Olive oil
Actions
- Grill · 5 min · Until crusted
Toast the baguette slices. Preferably in the pan used for the steak so it can soak up all the juices.
Step 5
Use output from steps 2, 3 and 4
Add a slice of steak on a slice of toast. Top with a dollop of chimichurri and stick a pin in it – without it, it is not a pintxo! Serve on a Spanish style platter.
