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Bife de Chorizo, one of Argentina’s most iconic culinary delights, is a sirloin steak that captures the essence of Argentine cuisine. Known for its rich, juicy flavour and perfectly charred exterior, this cut of beef is a staple in traditional asados, or barbecues.
It’s not just a dish, it’s an experience that celebrates Argentina’s deep connection to its ranching heritage and love for sharing meals with family and friends.
What Is Bife de Chorizo?
Bife de Chorizo is a prime cut of sirloin steak, renowned for its marbling and tenderness. Unlike what its name might suggest, it has no direct connection to chorizo sausage; instead, “chorizo” refers to the rounded shape of the cut.
This steak is typically grilled over an open flame, seasoned simply with salt to allow the natural flavours of the beef to shine. Its hallmark is the crispy, caramelized crust achieved through careful grilling, paired with a juicy, tender interior.
In Argentina, Bife de Chorizo is often served as the centrepiece of a meal, accompanied by chimichurri sauce, fresh salads, and crusty bread. Whether enjoyed at a casual family gathering or a fine dining restaurant, this steak embodies the Argentine philosophy of letting quality ingredients speak for themselves.
Ingredients and Taste
The magic of Bife de Chorizo lies in its simplicity. The star ingredient is high quality sirloin steak, often sourced from Argentina’s grass fed cattle, which produce beef with a rich, distinct flavour. Salt is the only seasoning typically used, applied generously to enhance the meat’s natural taste and create a savoury crust during grilling.
When prepared correctly, Bife de Chorizo boasts a perfect balance of textures and flavours. The exterior is slightly crispy and smoky from the grill, while the inside remains juicy and tender, bursting with the robust flavour of grass fed beef.
The meat’s natural fattiness ensures each bite is rich and satisfying. For many, the addition of chimichurri, a zesty blend of parsley, garlic, olive oil, and vinegar, provides a tangy counterpoint to the steak’s savoury richness, elevating the entire dish.
A Taste of History
Bife de Chorizo is a product of Argentina’s long standing ranching culture, which dates back to the early colonial period when cattle were introduced to the Pampas, the country’s fertile grasslands.
Over time, beef became central to Argentine cuisine, and the art of asado emerged as a cornerstone of the nation’s culinary identity. The tradition of grilling meat over an open flame, using simple methods to highlight the natural flavours of high quality beef, has been passed down through generations.
This sirloin cut gained prominence due to its ideal combination of tenderness and flavour, making it a favourite choice for both everyday meals and festive occasions. The name “Bife de Chorizo” is said to have originated in Argentina’s steakhouses, where the cut’s distinctive shape and hearty portion size set it apart from other offerings.
Bife de Chorizo (Argentinian Sirloin Steak) Recipe
Serves: 4 people
Ingredients:
For the Steak:
- 4 sirloin steaks (250g each, about 1-inch thick)
- 2 tbsp coarse sea salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 garlic clove, finely minced
- 1 tsp smoked paprika (optional)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 1 red chili, finely chopped (optional)
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
For Serving:
- Grilled vegetables (zucchini, bell peppers, or onions)
- Crusty bread or roasted potatoes
Directions
Begin by preparing the chimichurri sauce. In a mixing bowl, combine parsley, garlic, red chili, olive oil, red wine vinegar, oregano, sea salt, and black pepper. Stir well until emulsified. Cover the bowl and let the sauce rest for at least 30 minutes to allow the flavours to meld while you prepare the steak.
Season the sirloin steaks generously on both sides with coarse sea salt and freshly ground black pepper. For an extra kick, sprinkle smoked paprika lightly over the steaks. Pat the seasonings into the meat to ensure an even coating. Let the steaks sit at room temperature for 15–20 minutes to ensure even cooking.
Preheat your grill or grill pan over medium-high heat. Brush the grill grates or pan lightly with olive oil to prevent sticking. Alternatively, preheat an oven to 200°C (390°F) if finishing the steaks in the oven for a perfect sear.
Once the grill is hot, place the steaks on the grates and cook for 3–4 minutes on one side without moving them, allowing a nice crust to develop. Turn the steaks over and cook for an additional 3–4 minutes for medium-rare, adjusting the time slightly for desired doneness.
If using the oven, transfer the steaks to a baking tray after searing. Finish cooking in the oven for 5–7 minutes to your preferred doneness. Use a meat thermometer for accuracy: 55°C (130°F) for medium-rare, 60°C (140°F) for medium.
While the steaks rest, prepare the grilled vegetables. Brush zucchini, bell peppers, or onions with olive oil, sprinkle with salt, and grill them for 3–4 minutes on each side until tender and slightly charred.
Rest the cooked steaks on a cutting board for 5–7 minutes to retain their juices. Slice the steaks against the grain into thick slices if serving family style or leave whole for individual plating.
Serve the Bife de Chorizo alongside the grilled vegetables and crusty bread or roasted potatoes. Generously spoon chimichurri sauce over the steaks for a bold, fresh flavour. Garnish with additional parsley or a wedge of lemon for a vibrant finish. Pair with a robust Argentinian Malbec for an authentic dining experience.
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