El Churrasco is a beloved grilled beef dish from Zaragoza, Spain, where thick, juicy steaks are simply seasoned with salt, garlic, and parsley, then grilled over high heat until perfectly charred outside and tender inside. This recipe captures the essence of the Aragonese churrasco experience, focusing on quality beef and a classic garlic-parsley oil that elevates the meat. It’s a straightforward, foolproof method that delivers restaurant-quality results at home, making it ideal for a special dinner or a weekend barbecue.
Ingredients
- 4 beef sirloin or ribeye steaks, about 1 inch (2.5 cm) thick (each about 8 oz / 225 g)
- 1 tablespoon (15 ml) extra virgin olive oil, plus more for brushing
- 4 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 teaspoon (5 g) coarse salt (such as sea salt or kosher salt)
- 1/2 teaspoon (2 g) freshly ground black pepper
- 1 lemon, cut into wedges, for serving
Instructions
- Remove the steaks from the refrigerator and let them sit at room temperature for 20 minutes before cooking. This helps them cook evenly.
- Meanwhile, prepare the garlic-parsley oil: In a small bowl, combine the olive oil, minced garlic, and chopped parsley. Set aside.
- Pat the steaks dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper.
- Heat a grill or a heavy-bottomed skillet (cast iron works well) over high heat until smoking hot. If using a grill, oil the grates.
- Place the steaks on the hot grill or skillet. Cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium, as measured with a food thermometer. (For medium-rare, aim for 130-135°F / 54-57°C, but remember the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest.)
- During the last minute of cooking, brush the steaks with the garlic-parsley oil, turning them to coat both sides.
- Remove the steaks from the grill and let them rest for 5 minutes on a cutting board. This allows the juices to redistribute.
- Slice the steaks against the grain and serve with the remaining garlic-parsley oil drizzled on top and lemon wedges on the side.
Tips
- Choose the right cut: Sirloin or ribeye are traditional, but flank steak or skirt steak also work well. If using a leaner cut, consider marinating for 2 hours in olive oil, garlic, and parsley to add moisture.
- Don’t skip the rest: Resting the meat after cooking is crucial. It allows the juices to settle, resulting in a more tender and flavorful steak.
- Adjust heat: If the steak is browning too quickly but isn’t cooked to your liking, reduce the heat to medium and continue cooking, covering the pan if needed.
- Make the garlic oil ahead: The garlic-parsley oil can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature before using.
Serving Suggestions
Serve the churrasco with classic Spanish sides like patatas bravas, a simple green salad, or grilled vegetables. Warm crusty bread is perfect for soaking up the garlic oil and juices. For a truly Aragonese touch, pair with a robust red wine from the region, such as a Somontano.
Variations
While the classic Zaragoza churrasco is simply seasoned, you can add a smoky kick by sprinkling smoked paprika over the steaks before grilling. For a spicier version, add a pinch of cayenne pepper to the garlic oil. Some regions in Spain use a mojo picón sauce (a spicy red pepper sauce) as an accompaniment – feel free to serve that on the side.
Storage and Reheating
Store any leftover cooked steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over medium heat with a splash of beef broth or water, cover, and heat until warmed through, about 5 minutes. Alternatively, slice the cold steak and use it in salads or sandwiches. Avoid microwaving as it can make the meat tough.
Frequently Asked Questions
Can I use a different cut of beef? Yes, you can use any tender cut like New York strip or tenderloin. For tougher cuts like flank, consider marinating longer and slicing thinly against the grain.
How do I know when the steak is done? The most reliable way is to use a food thermometer. For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C). Remember to let it rest for 3 minutes after cooking.
Can I cook this indoors without a grill? Absolutely. A cast-iron skillet or a heavy-bottomed pan works perfectly. Just make sure it’s very hot before adding the steak.
What if I don’t have fresh parsley? You can substitute with fresh oregano or thyme, but parsley is traditional. Dried parsley is not recommended as it lacks the fresh flavor.
Is it necessary to let the steak come to room temperature? It’s recommended, but not mandatory. If you skip this step, just add a couple of minutes to the cooking time.
Can I prepare the garlic oil in advance? Yes, you can make it up to 2 days ahead and store it in the fridge. Just bring it to room temperature before using.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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