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Bife de Chorizo a la Parrilla

Beef · Bife de chorizo

Bife de chorizo — Argentina's strip loin — is the country's most popular asado cut. Thick, well-marbled, and simply seasoned with salt. No marinades, no sauces except chimichurri.

Serves 2 peoplePrep 5 minCook 20 min

What you'll need

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Ingredients & method

Ingredients

  • 2 bife de chorizo (strip loin) steaks, 3–4 cm thick (about 400 g each)
  • Coarse salt
  • Chimichurri to serve

Method

  1. 1Light the grill and let the coals burn to a deep bed of embers with no flames.
  2. 2Season the steaks generously with coarse salt on both sides just before placing on the grill.
  3. 3Grill the first side without moving for 7–8 minutes over medium-high heat.
  4. 4Flip and grill for 6–7 more minutes. Argentine tradition is medium — the steak should be pink throughout but not red.
  5. 5Rest for 5 minutes. Serve with chimichurri alongside but not poured over — the beef's own fat is the flavour.

Chef's tip
The Argentine way is to sear the fat edge first — stand the steak on its side on the grill for 2 minutes to render the fat before laying it flat.

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