Steak Pintxos with Chimichurri Sauce

Yield: 8-10 pintxos

San Sebastián is well known for its pintxos bars. Here is a pintxo that is always a hit at my gatherings. Spanish-inspired with the Argentinean flare of Chimichurri sauce, it’s simple to make but impressive to serve.

  • 2 garlic cloves, crushed
  • 3 Tbsp. finely chopped flat-leaf parsley
  • ¼ tsp. crushed red pepper flakes
  • Kosher salt
  • 2 Tbsp. lemon juice
  • 2 Tbsp. + 2 tsp. olive oil
  • 12 oz. sirloin steak
  • Ground black pepper
  • ½ baguette, cut into ¼-inch slices
  • 4 oz chèvre, softened


Place the garlic, parsley, pepper flakes, a pinch of salt, and lemon juice in a food processor fitted with the steel blade and pulse until well combined. With the machine running, add the 2 Tbsp of oil in a steady stream until emulsified. Transfer this chimichurri sauce to an airtight container and refrigerate for at least 1 hour. Leftover sauce can be refrigerated in an airtight container for 2-3 weeks.

Pat dry the steak and rub salt and pepper into both sides. Let sit at room temperature for about 50-60 minutes to let it absorb the seasonings.

Heat 2 tsp. of olive oil in a small frying pan over high heat and cook the steak to the desired doneness. Medium-rare is my preference. Remove from the heat and let sit on a plate for about 15 minutes. Slice the meat thinly across the grain.

Chimichurri sauce should be brought to room temperature before serving, so bring it out of the refrigerator around now.

Lightly toast the baguette slices under the broiler.

Spread a thin layer of chèvre over the hot toasted baguette slices. Add slices of beef and top with chimichurri sauce.