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Bife de Chorizo

Serves 2 Entree gluten-free, dairy-free, meat

Bife de Chorizo

Bife de chorizo stands as a cornerstone of Argentinian parrillas and steakhouses, revered for its robust cut that bears no relation to sausage despite its name. This thick sirloin, crowned with a layer of fat, transforms under the grill's intense heat, becoming the centerpiece of any meal where guests dictate their preferred level of doneness with precision and pride.

The resulting steak offers a succulent interior encased in a charred crust, with the fat edge rendering into a buttery finish that enhances each bite. Seasoned simply with coarse salt, its flavor is pure and intense, an unadulterated homage to the quality of Argentinian beef. Serve it straight from the grill for a taste that speaks volumes on its own.

Ingredients

  • 2sirloin steaks, 400 g (14 oz) each (bife de chorizo)
  • to tastecoarse salt

Method

  1. Generously sprinkle coarse salt on both sides of the 2 sirloin steaks (bife de chorizo), ensuring an even coating. This will enhance the flavor and help create a delicious crust during cooking.
  2. Preheat a grill or a heavy cast-iron skillet over high heat until it begins to smoke. The pan or grill needs to be very hot to properly sear the steaks and lock in their juices.
  3. Place the steaks on the hot surface without crowding them. Sear the first side for about 3 to 4 minutes, until a deep brown crust forms and the edges start to caramelize.
  4. Using tongs, flip the steaks once and continue to cook the other side. For medium doneness, look for the juices to start pooling on the surface of the steak, and it should feel slightly springy when pressed.
  5. Remove the steaks from the heat and let them rest on a cutting board for 5 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
  6. Serve the bife de chorizo with a side of crispy fries or a fresh green salad. Optionally, add a spoon of provenzal (a garlic and parsley mixture) on top for an extra burst of flavor.