Bife de Chorizo
Bife de chorizo takes its name not from sausage but from the Spanish "chorizo," an old butcher's term for a thick, cylindrical cut — in this case the boneless top sirloin, cut unusually thick by Argentine convention. It became the signature cut of Buenos Aires parrillas in the twentieth century, prized for a balance of tenderness and rich, beefy flavor that leaner cuts lack. Grilled simply over wood coals with nothing but coarse salt, bife de chorizo is judged almost entirely on the quality of the beef and the skill of the asador tending the fire. It is the cut most often ordered by name at Argentine steakhouses, usually served with chimichurri on the side and a glass of Malbec, and remains the benchmark against which other cuts are measured.
Thick-cut sirloin
A generous, boneless top sirloin steak cut extra thick for the grill.
Grilled over coals
Cooked slowly over wood embers on a traditional Argentine parrilla.
Coarse salt only
Seasoned simply with coarse salt to let the beef's flavor stand out.
Chimichurri and red wine
Served with chimichurri sauce and a glass of Malbec.
Ingredients 4 servings
- 4 sirloin steaks, cut 4cm thick (350g each)
- Coarse sea salt, to taste
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 cup chopped parsley
- 1/4 cup red wine vinegar
- 1/2 cup olive oil, for chimichurri
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
How to make it
- 1BRING TO ROOM TEMPERATURE: Take the steaks out of the fridge at least thirty minutes before grilling.
- 2PREPARE THE COALS: Light a wood or charcoal fire and let it burn down to a steady bed of glowing embers.
- 3SEASON SIMPLY: Rub the steaks with olive oil and season generously with coarse salt just before grilling.
- 4SEAR THE STEAKS: Place the steaks on the hottest part of the grill to sear both sides well.
- 5GRILL SLOWLY: Move the steaks to gentler heat and cook to the desired doneness, turning only once or twice.
- 6MAKE THE CHIMICHURRI: Whisk together garlic, parsley, vinegar, olive oil, oregano and chili flakes while the meat rests.
- 7REST AND SERVE: Let the steaks rest for five minutes, then serve whole or sliced with the chimichurri on the side.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
