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Bife de Chorizo

Name: Bife de Chorizo
Total time: 25 min
Yield: Serves 2
Cuisine: Argentina
Ingredients: 2 Sirloin Steak (3cm thick); To taste Coarse rock salt; 4 tbsp Chimichurri; 2 cloves Garlic; 3 tbsp Parsley; 4 tbsp Olive oil; 2 tbsp Red wine vinegar

Main Dish

⏱ 25 min

👥 Serves 2

Difficulty ⭐⭐

A thick-cut sirloin steak simply grilled over charcoal — the dish that sums up Argentina's beef culture.

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📖 The Story Behind This Dish

In Argentina, one of the world's biggest beef-eating countries, bife de chorizo is the name for a famous thick-cut sirloin steak. Despite the word 'chorizo,' no sausage is involved — the name is said to come from the cut's sausage-like shape. Argentines season it with nothing more than salt and chimichurri to let the flavor of the meat shine.

🌆 Where it's eaten: At a weekend parrilla, family and friends gather around the grill and share thick steaks at a lively asado.

🥕 Ingredients (serves 2)

Sirloin Steak (3cm thick) 2
Coarse rock salt To taste
Chimichurri 4 tbsp
Garlic 2 cloves
Parsley 3 tbsp
Olive oil 4 tbsp
Red wine vinegar 2 tbsp

👩‍🍳 Instructions

Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature.
Make the chimichurri by mixing minced garlic, parsley, olive oil, red wine vinegar, and salt.
Heat a grill or frying pan over high heat and sprinkle the steak with coarse salt.
Cook 3–4 minutes per side, to your preferred doneness (less for rare).
Rest the steak briefly, slice, and spoon chimichurri over the top.

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