Get ready to transport your kitchen to the sizzling grills of Argentina with the most mouthwatering, tender, and flavorful steak you'll ever experience! Bife de Chorizo is not just a steak - it's a culinary journey that promises to elevate your cooking skills and impress even the most discerning meat lovers. Imagine perfectly grilled, juicy cuts of beef with a crispy exterior and a melt-in-your-mouth interior that will have your dinner guests begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Argentinian
Serves: 2 servings
Ingredients
- 2 bife de chorizo steaks (1 inch thick)
- Salt to taste
- Black pepper to taste
- Olive oil for grilling
- Chimichurri sauce for serving
Instructions
- Begin by removing the bife de chorizo steaks from the refrigerator and allowing them to come to room temperature for about 10-15 minutes. This helps ensure even cooking.
- While the steaks are resting, prepare your grill or grill pan. Preheat it to high heat. If using a charcoal grill, ensure the coals are glowing red and covered with white ash.
- Once the grill is hot, lightly brush the grates with olive oil to prevent the steaks from sticking.
- Generously season both sides of the bife de chorizo steaks with salt and black pepper. Make sure to coat them evenly for maximum flavor.
- Place the seasoned steaks on the hot grill. For a perfect sear, avoid moving them for the first 4-5 minutes. This will help develop a nice crust.
- After 4-5 minutes, check the steaks for grill marks and flip them over using tongs. Cook for an additional 4-5 minutes for medium-rare. Adjust the cooking time according to your preferred doneness:
- - For rare, aim for an internal temperature of 125°F (52°C).
- - For medium-rare, aim for 130°F (54°C).
- - For medium, aim for 140°F (60°C).
- - For medium-well, aim for 150°F (65°C).
- - For well done, aim for 160°F (71°C).
- Once the steaks are cooked to your desired doneness, remove them from the grill and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute within the meat.
- While the steaks are resting, prepare the chimichurri sauce if you haven't done so already. This vibrant sauce is typically made with parsley, garlic, vinegar, olive oil, and spices. It complements the rich flavor of the steak perfectly.
- After resting, slice the bife de chorizo against the grain into thick slices. This helps ensure tenderness with every bite.
- Serve the sliced steak on a plate, drizzled with chimichurri sauce. Enjoy your authentic Argentinian meal with a side of grilled vegetables or a fresh salad.
Tips
- Temperature is Key: Always let your steaks come to room temperature before grilling. This ensures even cooking and prevents the meat from becoming tough.
- Season Generously: Don't be shy with salt and pepper. A good coating enhances the natural flavors of the beef.
- High Heat is Your Friend: A blazing hot grill creates those beautiful sear marks and locks in the juices.
- Use a Meat Thermometer: For consistent results, invest in a good meat thermometer to achieve your desired level of doneness.
- Rest Your Meat: Always let the steak rest for 5 minutes after cooking. This allows the juices to redistribute, ensuring a more tender and flavorful bite.
- Chimichurri is Non-Negotiable: This traditional Argentinian sauce is the perfect companion to your bife de chorizo. Make it fresh for the most authentic experience.
- Slice Against the Grain: When serving, always slice the steak against the grain to maximize tenderness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
