Also called
Bife de chorizo is a thick, boneless cut from the strip loin, one of the most popular and iconic steaks in Argentina. Despite the confusing name it contains no chorizo — the word refers to the thick, cylindrical shape of the cut. It has a fat cap on one side, good marbling, and a robust beefy flavor. It is a centerpiece of the Argentine asado.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Strip steak | |
| 🇦🇷Argentina | Bife de chorizoprimary | The quintessential Argentine steakhouse cut, typically served 400–600g and cooked on the parrilla |
| 🇪🇸Spain | Lomo alto | |
| 🇧🇷Brazil | Bife de chorizo | Well known in Brazil through Argentine influence |
| 🇩🇪Germany | Roastbeef (Bife de chorizo) | Same anatomical cut as German 'Roastbeef' (the strip loin). |
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