Carne Asada al Grill - Spanish Broiled Beef with Chimichurri

Olé! gather your friends, because broiled beef is never eaten alone. This is Spanish food at its finest — meant to be shared, meant to be savored, and meant to be accompanied by a glass of wine helps. In Spain, food is social. The table is everything. Every dish is a conversation starter, every meal a celebration. This recipe carries that spirit.

Ingredients

For the Beef

4 premium beef steaks (ribeye, strip steak, or filet mignon), each approximately 200-250g and 1.5-2 inches thick

3 tablespoons high-quality Spanish extra virgin olive oil

Sea salt

Freshly ground black pepper

3 cloves fresh garlic, lightly crushed but not minced

2-3 sprigs fresh rosemary (or 1 sprig rosemary and 1 sprig thyme)

For the Chimichurri Sauce

1 cup fresh flat-leaf parsley, roughly chopped

1/4 cup fresh cilantro, roughly chopped (optional but adds complexity)

4 cloves fresh garlic, minced very finely

1/2 cup high-quality Spanish extra virgin olive oil

3 tablespoons red wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes (adjust to taste)

1/4 teaspoon dried oregano

1/4 teaspoon smoked Spanish paprika (optional but adds depth)

Sea salt and freshly ground black pepper to taste

Pinch of saffron threads (optional, for authenticity)

For Serving

Fleur de sel for finishing

Fresh lemon wedges

Crusty Spanish bread

Optional: grilled vegetables (asparagus, peppers, onions)

Optional: simple tomato and olive salad

Equipment Needed

Broiler pan or heavy-duty baking sheet

Meat thermometer (instant-read preferred)

Sharp chef's knife

Cutting board

Tongs (long-handled preferred)

Small bowl for mixing chimichurri

Wooden spoon or spatula

Paper towels

Blender or food processor (for chimichurri)

Measuring spoons and cups

Step-by-Step Instructions

Preparation Phase (20 minutes)

Step 1: Prepare the Beef Remove steaks from refrigeration 20-30 minutes before cooking—this allows the meat to reach closer to room temperature, ensuring more even cooking from exterior to interior. Pat each steak completely dry with paper towels; moisture on the surface steams rather than browns, preventing proper crust development. Place steaks on a cutting board and generously season both sides with sea salt and freshly ground black pepper. Use more salt than seems intuitive—good seasoning is essential at this stage and cannot be easily corrected later. Step 2: Prepare the Broiler Place your broiler rack approximately 4-6 inches from the heat source (closer for thinner steaks, further for thicker ones). Position the oven rack accordingly. Preheat the broiler on high heat for 8-10 minutes—this ensures the broiler is fully heated and will properly sear the beef. Place your broiler pan on the rack during preheating so it also reaches temperature. A hot pan is crucial for proper crust development. You should hear the broiler working actively and see it glowing orange/red through the window. Step 3: Prepare the Chimichurri Sauce Combine the fresh flat-leaf parsley, cilantro (if using), and minced garlic in a food processor or blender. Pulse several times until the herbs are roughly chopped but not pureed (approximately 10-15 pulses). You want distinct herb pieces visible, not a smooth puree. Transfer to a small bowl and drizzle with the 1/2 cup of extra virgin olive oil, stirring well to combine. Add the red wine vinegar, lemon juice, ground cumin, red pepper flakes, oregano, smoked paprika (if using), and saffron threads if using (crush them slightly with your fingers as they go in). Stir thoroughly and taste, adjusting seasoning with sea salt and freshly ground black pepper. The sauce should taste bold, acidic from the vinegar, herbaceous, and slightly spicy. The consistency should be loose and pourable—if too thick, add additional vinegar or lemon juice, 1 teaspoon at a time. Chimichurri is best prepared 15-30 minutes before serving, allowing flavors to meld. Set aside at room temperature. Step 4: Final Beef Preparation Brush each steak lightly on both sides with the high-quality Spanish olive oil—approximately 1/2 teaspoon per side, for a total of approximately 1 tablespoon for all four steaks. This thin oil coating aids browning and flavor development. Place the lightly crushed garlic cloves and fresh rosemary sprigs on the hot broiler pan, creating aromatic elements that will infuse the beef as it cooks.

Cooking Phase (12 minutes)

Step 5: Place Steaks in Broiler Carefully remove the hot broiler pan from the oven (use heavy gloves—it's extremely hot). Using long-handled tongs, quickly and carefully place the seasoned steaks on the hot pan, directly over the aromatic garlic and herbs. The meat should sizzle immediately and dramatically upon contact with the hot surface. Immediately return the pan to the broiler, leaving the oven door slightly ajar or open based on your broiler type (some require door slightly closed, others need it open). Step 6: Monitor the First Side (4-5 minutes) Avoid opening the broiler unnecessarily—each time you open it, heat escapes and cooking becomes uneven. Instead, listen for active sizzling sounds from inside. For rare to medium-rare steaks (the Spanish preference), broil the first side for 4-5 minutes depending on steak thickness and your broiler intensity. At the 3-minute mark, you can quickly peek to check for proper browning—you're looking for deep golden-brown crust, not pale or gray. Step 7: Flip and Broil Second Side (4-5 minutes) Using tongs, carefully flip each steak. The first side should have a deep, caramelized brown crust (this is the Maillard reaction at work, creating intense savory flavors). Immediately return the pan to the broiler. Broil the second side for 4-5 minutes until the exterior is similarly browned. At this point, you can insert an instant-read thermometer into the thickest part of one steak: 125-130°F is rare, 130-135°F is medium-rare, 135-140°F is medium. Spanish preference is medium-rare to rare. Step 8: Final Temperature Check Remove the pan from the broiler and immediately check the internal temperature of each steak using a meat thermometer. The thermometer should reach the center of the thickest part of the meat, not touching bone or fat. Remember that meat continues cooking from residual heat even after being removed from the broiler—this carry-over cooking adds 3-5°F to the final temperature. Therefore, remove steaks when they're 3-5°F below your target temperature. Step 9: Rest the Steaks (3-5 minutes) This step is absolutely crucial and many home cooks skip it to their detriment. Transfer the broiled steaks to a warm serving platter or individual plates. Allow them to rest for 3-5 minutes without cutting into them. During this rest period, the muscle fibers relax and reabsorb their juices—steaks cut before resting lose these precious juices to the plate, resulting in drier meat. You can loosely tent the steaks with aluminum foil to maintain warmth if desired.

Finishing and Service

Step 10: Final Plating Arrange the rested steaks on warm serving plates. Top each steak generously with chimichurri sauce (approximately 2-3 tablespoons per steak), allowing some to pool around the base. Drizzle any remaining juices from the resting plate around the steak. Finish with a light sprinkle of fleur de sel on top for textural contrast and enhanced seasoning. Serve immediately with lemon wedges on the side and crusty Spanish bread for accompaniment. Step 11: Serving Serve while the steaks are still hot, with the chimichurri sauce, lemon wedges, and bread within reach. The contrast between the hot, juicy beef and the cool, herbaceous chimichurri is essential to the eating experience. Guests can add additional chimichurri to their preference.

Expert Tips for Success

Tip 1: Quality Beef Cut Selection Premium beef steaks with good marbling (intramuscular fat) produce superior results. Ribeye steaks, with their higher fat content, provide juicier results and forgive slight overcooking better than leaner cuts. New York strip steaks offer excellent flavor and slightly leaner meat. Filet mignon provides the most tender, melt-in-mouth texture but requires careful not to overcook, as it lacks protective fat. Thickness matters—steaks should be at least 1.5 inches thick (preferably 2 inches) to allow proper searing without overcooking the interior. Tip 2: Room Temperature Matters Allowing steaks to reach room temperature (or close to it) before broiling ensures more even cooking from exterior to interior. Cold steaks will have a wide temperature gradient—the exterior overcooked while the interior remains cool. This typically takes 20-30 minutes at room temperature for standard steaks. If you forget this step, reduce broiling time by 1-2 minutes. Tip 3: Moisture Control for Proper Crust Completely dry surfaces are essential for browning. Any moisture on the surface steams rather than browns, preventing proper Maillard reaction and crust development. Pat steaks thoroughly with paper towels immediately before cooking, even if they look dry. This seemingly minor step dramatically impacts crust quality. Tip 4: Don't Move the Meat Constantly Once steaks are placed on the hot broiler pan, leave them undisturbed. Many home cooks move meat around too much, breaking the developing crust. Instead, allow the meat to sit in contact with the hot surface, developing a proper sear. Only flip once, halfway through cooking. Tip 5: Use a Meat Thermometer Visual cues and cutting into the meat to check doneness are imprecise and result in inconsistent cooking. An instant-read thermometer removes guesswork and ensures perfect doneness every time. Insert it horizontally into the thickest part of the steak, not through the edge where it might read cooler. Remember to subtract 3-5°F from your target temperature to account for carry-over cooking. Tip 6: Rest is Non-Negotiable Resting allows muscle fibers to relax and reabsorb juices. Cutting into a steak before resting causes juices to flow out onto the plate rather than remaining in the meat. This 3-5 minute rest transforms juicy, tender steaks into dry, tough ones. There is no legitimate reason to skip this step—the brief rest time is well worth the dramatic improvement.

Recipe Variations

Variation 1: Spanish Broiled Beef with Romesco Sauce Replace chimichurri with the romesco sauce from the Spanish Steamed Tofu recipe (see that recipe for preparation instructions). Romesco provides a more complex, nutty flavor profile than chimichurri, with roasted peppers and almonds. This variation is more luxurious and restaurant-quality. Variation 2: Simple Salt and Pepper with Lemon (Purist Version) Eliminate the chimichurri entirely. Season the beef simply with sea salt, freshly ground black pepper, and a light brush of olive oil. Broil as directed, then finish with fresh lemon juice squeezed directly over the steaks and a tiny sprinkle of fleur de sel. This extremely simple version highlights the beef's quality and natural flavors. Serve with crusty bread. Variation 3: Garlic and Herb Compound Butter Version Create a compound butter by mixing 100g of softened Spanish butter with 2 minced garlic cloves, 1 tablespoon finely chopped fresh parsley, 1/2 teaspoon smoked paprika, and sea salt and black pepper to taste. After the steaks finish resting (Step 9), place a spoonful of this compound butter on top of each steak, allowing it to melt over the hot meat. This creates a luxurious, aromatic finish without the herbaceous intensity of chimichurri. Variation 4: Broiled Beef with Seafood Topping (Luxury Version) Top each rested steak with 3-4 cooked large shrimp or scallops that have been briefly sautéed in garlic and Spanish olive oil. Serve with chimichurri on the side. This unusual combination creates an elegant, restaurant-quality dish suitable for special entertaining. Variation 5: Spanish Broiled Beef with Roasted Peppers Add 1 large roasted red bell pepper and 1 roasted green pepper (sliced) to the broiler pan during cooking, positioning them around the steaks. These peppers warm in the residual heat and can be served alongside the beef. Serve all with chimichurri sauce. This variation adds vegetable elements and color to the plate.

Storage Instructions

Refrigeration: Store leftover broiled beef in an airtight container for up to 3 days. While beef can technically be reheated, it tends to dry out and loses its premium quality. Instead, serve cold as a salad component or in sandwiches with chimichurri sauce. If reheating is necessary, warm gently at low temperature (never high heat, which toughens meat) until just warmed through, not hot. Freezing: Cooked broiled beef can be frozen for up to 2 months, though quality and texture decline somewhat. Cool completely before freezing in airtight containers. Thaw overnight in the refrigerator before serving. Many cooks prefer freezing uncooked marinated steaks rather than cooked ones, then broiling fresh when desired. Chimichurri Sauce: Store chimichurri in an airtight glass container in the refrigerator for up to 1 week. The sauce actually improves as flavors meld. If the surface develops slight oxidation (browning), simply stir it back in or skim if preferred. Remove from refrigerator 15-20 minutes before serving to bring to room temperature and restore proper consistency. Make-Ahead Option: Prepare chimichurri sauce up to 2 days in advance—it's actually better after sitting overnight. Season the beef and allow it to come to room temperature only when ready to broil. This advance preparation makes the dish very convenient for entertaining—just 15 minutes of active cooking time when guests arrive.

Serving Suggestions

Classic Spanish Steakhouse Presentation: Serve the broiled steak on a warm plate with chimichurri sauce on top or alongside, crusty Spanish bread, and lemon wedges. Pair with Spanish red wine such as Rioja, Tempranillo, or Garnacha. This is the traditional Spanish approach, elegant but unpretentious. With Grilled Vegetables: Serve alongside grilled Spanish vegetables such as grilled asparagus, roasted peppers, or grilled onions. These provide color, texture, and vegetable elements without overwhelming the focused simplicity of the dish. Simple Salad Pairing: Serve with a simple tomato and olive salad dressed with Spanish olive oil, vinegar, salt, and pepper. The acidic salad provides brightness that complements the rich beef. Mediterranean Composed Plate: Create a beautiful plate with the broiled steak, roasted peppers, marinated white beans, Spanish cheese, and fresh tomatoes. This composed approach works beautifully for entertaining. Sandwich Application: Use leftover beef, sliced thin, for Spanish-style sandwiches with crusty bread, roasted peppers, Spanish cheese, and chimichurri sauce. Tapas Service: Slice broiled steak into thin strips and serve on small plates with chimichurri sauce for dipping. This works beautifully as an appetizer or part of a Spanish tapas meal.

Frequently Asked Questions

Q: Can I use a regular oven instead of a broiler? A: While a regular oven won't create the same intense, direct heat as a broiler, you can create similar results using the highest oven temperature (usually 500°F/260°C) with the rack positioned as high as possible. Preheat a broiler pan in the oven, then proceed as with broiler cooking. Cooking time may increase slightly. The results won't be quite as impressive as true broiler cooking, but will still be quite good. Q: What's the difference between broiling and grilling? A: Broiling applies heat from above the food, while grilling applies it from below. Both are high-heat cooking methods that create similar crust development and browning. This broiler recipe can easily be adapted to outdoor grilling—preheat a grill to high heat and follow the same timing and temperature guidelines. The results are virtually identical. Q: Can I make this with less expensive beef cuts? A: While possible, less premium cuts won't provide the same tender, juicy results. Budget cuts often have less marbling and more connective tissue, which becomes tough under high heat rather than melting into juiciness. For best results, splurge on quality beef for this simple preparation—the beef's quality is front and center with no complex sauce to mask inferior meat. Q: How do I prevent the steaks from drying out? A: Three critical factors: First, choose well-marbled beef that retains juiciness. Second, don't overcook—remove steaks at 3-5°F below target temperature to account for carry-over cooking. Third, rest the steaks for 3-5 minutes before cutting or serving. These three steps virtually eliminate drying out. Q: Can I make chimichurri ahead of time? A: Absolutely—chimichurri improves with time as flavors meld. Prepare up to 2 days in advance and refrigerate in an airtight glass container. The sauce actually tastes better on day two than day one. Remove from refrigerator 15-20 minutes before serving to bring to room temperature and restore proper consistency. Q: What if my broiler doesn't get very hot? A: Some broilers don't achieve extremely high temperatures. In this case, extend cooking time slightly (add 1-2 minutes per side) but watch carefully to prevent overcooking. You may also achieve better results by using your oven's highest temperature setting with the rack positioned high, as described in the "regular oven" question above. Q: Is it necessary to let the beef come to room temperature first? A: While it's ideal for even cooking, it's not absolutely necessary. If you forget this step, simply reduce cooking time by 1-2 minutes per side. The meat will still cook through properly, though there may be slightly more variation in the internal temperature (hotter around the edges, cooler in the center) than with room-temperature beef. Q: Can I use frozen steaks? A: It's not recommended. Frozen steaks have a different texture and won't sear properly—the exterior will overcook while the interior remains frozen. Always thaw steaks completely in the refrigerator overnight before cooking. If you must cook from frozen, increase cooking time significantly, but expect less-than-optimal results.

Nutritional Information

Per serving (4 oz steak with 2 tablespoons chimichurri): Approximately 420 calories, with macronutrient breakdown as follows: Protein 42g, Carbohydrates 2g, Dietary Fiber 0g, Total Fat 27g (saturated fat 10g), Cholesterol 98mg, Sodium 385mg. Beef is an excellent source of protein, iron, zinc, and B vitamins, all essential for energy, immune function, and metabolism. The Spanish olive oil contributes heart-healthy monounsaturated fats and polyphenols with antioxidant properties. Chimichurri's fresh herbs provide minimal calories but deliver micronutrients and beneficial plant compounds. This is a protein-focused, relatively low-carbohydrate meal suitable for various dietary approaches.

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Recommended Equipment and Ingredients

Premium Broiler Pan or Heavy-Duty Baking Sheet Quality broiler cookware distributes heat evenly and withstands high temperatures required for proper beef searing. Shop Heavy-Duty Broiler Pans → Instant-Read Meat Thermometer An accurate thermometer ensures perfect doneness every time, removing guesswork from beef preparation. Shop Premium Meat Thermometers → Premium Spanish Beef and Ingredients Source high-quality beef cuts and authentic Spanish ingredients including olive oil and herbs. Shop Premium Spanish Beef and Ingredients → Long-Handled Tongs for Safe Broiler Use Protect your hands from broiler heat with professional-grade kitchen tongs. Shop Kitchen Tongs and Tools →

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*Last updated: 2026-01-19 | Recipe originally published: 2025-12-20*