Steak al ajillo is a Spanish classic that turns a simple cut of beef into something extraordinary with just a handful of ingredients. Thin slices of steak are seared quickly, then bathed in a sizzling garlic-infused olive oil and butter sauce, finished with a splash of sherry vinegar and a pinch of smoked paprika. It’s fast, forgiving, and delivers big, bold flavor that feels both rustic and elegant.
Ingredients
- 1 ½ lbs (680 g) beef sirloin or flank steak, thinly sliced against the grain
- 6 cloves garlic, thinly sliced
- ½ cup (120 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 1 tsp smoked paprika (pimentón)
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, freshly ground
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Flaky sea salt, for finishing (optional)
Instructions
- Pat the sliced steak dry with paper towels. Season both sides with kosher salt and black pepper. Let sit at room temperature for 10 minutes while you prepare the other ingredients.
- Heat a large cast-iron or heavy stainless steel skillet over high heat until it’s smoking hot, about 2-3 minutes. Add 1 tablespoon of the olive oil and swirl to coat.
- Working in batches if needed, add a single layer of steak slices to the skillet. Sear without moving for 1-2 minutes per side, until nicely browned and cooked to your liking. For medium-rare, the internal temperature should read 130°F (54°C) on an instant-read thermometer. Transfer the seared steak to a plate and tent loosely with foil.
- Reduce the heat to medium-low. Add the remaining olive oil and the butter to the same skillet. Once the butter is melted, add the garlic slices. Cook gently, stirring frequently, until the garlic is fragrant and just starting to turn golden, about 1-2 minutes. Be careful not to burn the garlic, as it will turn bitter.
- Remove the skillet from the heat. Stir in the smoked paprika and sherry vinegar, scraping up any browned bits from the bottom of the pan.
- Return the steak and any accumulated juices to the skillet. Toss everything together so the steak is coated in the garlic-butter sauce. Let it sit for 3 minutes to rest and absorb the flavors.
- For food safety, if you prefer your steak more done, continue cooking until it reaches 145°F (63°C) for medium, which is the USDA FSIS safe minimum for whole cuts of beef. (Note: resting after cooking will also allow the temperature to rise slightly.)
- Garnish with chopped parsley and a sprinkle of flaky sea salt if desired. Serve immediately, spooning the garlic and sauce over the top.
Tips
- Slice thin and against the grain: This is key for tenderness. Look at the direction of the muscle fibers and cut perpendicular to them. If the steak is slightly frozen, it’s easier to slice thinly.
- Don’t overcrowd the pan: If you add too much steak at once, it will steam instead of sear. Cook in batches to get a good crust.
- Use a high smoke point oil for searing: Olive oil is great for the sauce, but for the initial sear, you can use a neutral oil like canola or avocado oil to prevent smoking.
- Adjust the garlic to your taste: This recipe is garlic-forward, but feel free to use fewer cloves if you prefer a milder flavor. You can also add a pinch of red pepper flakes for heat.
Serving Suggestions
Serve the steak al ajillo with crusty bread to soak up the delicious garlic butter sauce. It pairs beautifully with a simple green salad, sautéed spinach, or roasted potatoes. For a low-carb option, serve it over cauliflower rice. A glass of Spanish red wine, like Rioja or Tempranillo, complements the dish perfectly.
Variations
- Chicken al ajillo: Substitute boneless, skinless chicken thighs or breasts, sliced thin, for the steak. Cook until the chicken reaches 165°F (74°C) internally.
- Shrimp al ajillo: Use peeled and deveined shrimp instead of steak. Cook shrimp just until pink and opaque, about 2-3 minutes, and be careful not to overcook.
- Add mushrooms: Sauté sliced mushrooms in the pan after removing the steak, before adding the garlic. This adds an earthy depth.
- Spicy version: Add ½ teaspoon of red pepper flakes or a chopped fresh chili along with the garlic for a kick.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the steak and sauce in a skillet over medium-low heat, adding a splash of water or beef broth to loosen the sauce, until warmed through. Avoid microwaving, as it can make the steak tough and rubbery. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use a different cut of beef? Yes, any tender, quick-cooking cut works well, such as ribeye, New York strip, or even skirt steak. Avoid tough cuts like chuck or brisket, which require long, slow cooking.
What if I don’t have sherry vinegar? You can substitute with red wine vinegar, white wine vinegar, or even a squeeze of fresh lemon juice. Each will add a slightly different brightness, but all will work.
Can I make this ahead of time? This dish is best served immediately after cooking, as the steak will continue to cook and can become overcooked if reheated. However, you can slice the steak and prepare the garlic and parsley in advance to save time.
Is this dish spicy? No, it’s not spicy by default. The smoked paprika adds a smoky, sweet flavor rather than heat. To make it spicy, add red pepper flakes or a chopped chili.
What is pimentón? Pimentón is Spanish smoked paprika. It’s available in sweet (dulce) or hot (picante) varieties. If you can’t find it, regular paprika will work, but you’ll lose the smoky flavor.
Can I use butter instead of olive oil? The combination of olive oil and butter gives the best flavor and helps prevent the butter from burning. You can use all butter, but watch it carefully over lower heat to avoid burning.
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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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