Argentinian
Gluten freeBife de chorizo
Grilled sirloin steak with chimichurri
Bife de chorizo: the thick Argentine sirloin steak of the parrilla, grilled over embers with chimichurri
Bife de chorizo, despite the name, has nothing to do with sausage: it is the thick sirloin (strip loin) steak that every parrilla in Buenos Aires grills, from the steakhouses of Palermo to the roadside grills of the pampas, and it is the Saturday-night order for anyone who wants beef and nothing else. It is cut at least 3 cm thick, seasoned only with coarse salt and grilled over hot embers, then served with chimichurri and a simple tomato and onion salad. The common mistake is cooking it straight from the fridge and turning it constantly; it greys outside and stays raw in the middle. Bring it to room temperature for 30 minutes and turn it only once. Chef's tip: salt the steak with coarse salt only just before it goes on the grill, and cut into it only after a 5-minute rest.
- Prep
- 40 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 2
- Per serving
- 680 kcal
Ingredients
For the steak
- 2 sirloin (strip loin) steaksabout 350 g each, 3 cm thick
- 1 ½ tsp coarse sea salt
- 1 tsp vegetable oil
For the chimichurri
- ⅔ oz fresh flat-leaf parsleyfinely chopped
- 2 garliccloves, finely chopped
- 1 tsp dried oregano
- ½ tsp dried chilli flakes
- 3 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp salt
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Method
0/7 doneStep 1: Mix ⅔ oz fresh flat-leaf parsley, 2 garlic, 1 tsp dried oregano, ½ tsp dried chilli flakes, 3 tbsp red wine vinegar, ½ cup olive oil and ½ tsp salt. Leave for at least 30 minutes for the flavours to blend.
Step 2: Take 2 sirloin (strip loin) steaks out of the fridge 30 minutes before cooking. Pat dry with kitchen paper.
Step 3: Light a charcoal grill and wait until the coals are covered in white ash, or heat a heavy ridged pan over a high heat for 5 minutes. Rub the steaks with 1 tsp vegetable oil.
Step 4: Sprinkle 1 ½ tsp coarse sea salt over both sides and lay the steaks on the grill. Cook without moving for 4–5 minutes, until a dark crust forms and juices bead on top.
5 minStep 5: Turn once and cook for 3–4 minutes more for medium-rare (129°F in the centre) or 5–6 minutes for medium (140°F). Sear the fat edge against the grill for 1 minute.
6 minStep 6: Rest the steaks on a board for 5 minutes. Slice across the grain.
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 62 g
- Carbs
- 6 g
- Fat
- 46 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bife de chorizo take?
- About 55 minutes in total: 40 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh flat-leaf parsley?
- Curly parsley or coriander, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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