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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 to ask for
This recipe calls for Bife de chorizo. Can't get it where you are?
Ingredients & method
Ingredients
- 2 bife de chorizo (strip loin) steaks, 3–4 cm thick (about 400 g each)
- Coarse salt
- Chimichurri to serve
Method
- 1Light the grill and let the coals burn to a deep bed of embers with no flames.
- 2Season the steaks generously with coarse salt on both sides just before placing on the grill.
- 3Grill the first side without moving for 7–8 minutes over medium-high heat.
- 4Flip and grill for 6–7 more minutes. Argentine tradition is medium — the steak should be pink throughout but not red.
- 5Rest for 5 minutes. Serve with chimichurri alongside but not poured over — the beef's own fat is the flavour.
Cook this well
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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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