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The Steak Pinchos, or pintxos, are a Spanish snack related to tapas, but usually served on bread and skewered with toothpicks to keep the toppings on the bread.
Recipe type: Beef
Cuisine: Spanish
Serves: 12 to 18 pinchos
  • 12 oz. sirloin steak
  • 1 small baguette, sliced
  • 2 tablespoons chopped parsley
  • 2 cloves minced garlic
  • ΒΌ teaspoon crushed red pepper flakes
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  1. Pat the steak dry and season with salt. Heat a cast iron pan over high heat, add a bit of olive oil, and cook the steak to desired doneness. It should have a good sear on both sides. Remove from the pan and allow to rest for 10 minutes while making the chimichurri. In a bowl, combine the parsley, garlic, crushed red pepper, salt, pepper, olive oil, and lemon juice. Toast your baguette.
  2. Slice the steak and distribute the slices over the bread. Top each with a little dollop of chimichurri. The combination of flavors will blow your mind!
Recipe by The Woks of Life at