📝 About This Recipe
Transport your senses to the heart of a Buenos Aires parrilla with this iconic Bife de Chorizo, a thick-cut sirloin steak celebrated for its robust beefy flavor and luscious fat cap. This recipe honors the traditional 'Asado' method, utilizing high heat to create a salty, charred crust while keeping the interior tender and succulent. Served with a vibrant, hand-chopped chimichurri, it is the quintessential expression of South American steakhouse excellence.
🥗 Ingredients
The Beef
- 4 pieces Bife de Chorizo (Top Sirloin/Strip Loin) (cut 1.5 to 2 inches thick, at room temperature)
- 2 tablespoons Sal Parrillera or Coarse Sea Salt (do not use fine table salt)
- 1 tablespoon Black Peppercorns (freshly cracked)
Authentic Chimichurri Sauce
- 1 bunch Fresh Flat-Leaf Parsley (finely minced)
- 4 pieces Garlic Cloves (peeled and finely grated)
- 1 teaspoon Dried Oregano (high quality)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/4 cup Red Wine Vinegar (provides essential acidity)
- 1/2 cup Extra Virgin Olive Oil (use a fruity, mild oil)
- 1/2 teaspoon Kosher Salt (to taste)
- 1 tablespoon Hot Water (to bloom the dried spices)
👨🍳 Instructions
-
1
Remove the steaks from the refrigerator at least 45-60 minutes before cooking to ensure they reach room temperature for even heat distribution.
-
2
Prepare the chimichurri: In a small bowl, combine the dried oregano and chili flakes with 1 tablespoon of hot water; let sit for 2 minutes to rehydrate the herbs.
-
3
Add the minced parsley, grated garlic, red wine vinegar, and olive oil to the herb mixture. Stir well, season with salt, and let it sit at room temperature to marry the flavors.
-
4
Prepare your grill (parrilla). If using charcoal, wait until the coals are covered in grey ash and you can hold your hand 5 inches above the grate for only 2-3 seconds.
-
5
Pat the steaks completely dry with paper towels. Moisture on the surface is the enemy of a good crust.
-
6
Season the steaks generously with the coarse sea salt and cracked pepper on all sides, including the thick fat cap.
-
7
Place the steaks on the grill. Start by standing them on their fat-cap side for 2-3 minutes using tongs to render some of the fat and crisp the edge.
-
8
Lay the steaks flat. Sear undisturbed for 5-6 minutes to develop a deep, mahogany-colored crust.
-
9
Flip the steaks using tongs (never a fork, as piercing the meat releases juices). Cook for another 4-5 minutes for medium-rare.
-
10
Check the internal temperature with a meat thermometer: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
-
11
Remove the steaks from the grill and transfer them to a warm wooden board or plate.
-
12
Rest the meat for at least 10 minutes. This allows the muscle fibers to relax and the juices to redistribute throughout the steak.
-
13
Slice the steak against the grain into thick ribbons or serve whole, topped with a generous spoonful of the fresh chimichurri.
💡 Chef's Tips
Always use coarse salt (Sal Parrillera) as it creates a superior crust without making the meat overly salty. Never use a food processor for chimichurri; hand-chopping the parsley ensures a bright, clean texture rather than a muddy paste. If cooking indoors, use a heavy cast-iron skillet and ensure your kitchen is well-ventilated as the high-heat sear will create smoke. Don't trim the fat cap; it protects the meat during cooking and provides the signature flavor of a true Bife de Chorizo. If the flare-ups from the dripping fat become too intense, move the steaks to a cooler part of the grill temporarily.
🍽️ Serving Suggestions
Pair with a robust Argentine Malbec to cut through the richness of the beef fat. Serve alongside 'Papas Fritas' (crispy french fries) or a simple tomato and onion salad with vinaigrette. Add a side of grilled provolone cheese (Provoleta) dusted with oregano for the full steakhouse experience. Provide extra chimichurri on the table in a small ceramic jar for guests to add as they please. Finish the meal with a classic flan with dulce de leche and a strong espresso.