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Loading...Bife de chorizo is the crown jewel of any Argentine asado, despite its misleading name referring to a prized cut of beef sirloin rather than sausage. The steak is simply seasoned with coarse salt and grilled over high heat to a juicy medium-rare, then served alongside a bright, herbaceous chimichurri. This minimalist approach lets the quality of the beef shine.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 steaks
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 42 gFat
- 12 gSaturated Fat
- 3 gCarbs
- 1 gFiber
- 0 gSugar
- 55 gProtein
- 640 mgSodium
- 820 mgPotassium
- 60 mgCalcium
- 5 mgIron
- 8 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the Steak
- 4 boneless sirloin steaks, about 10 oz each and 1 to 1.25 inches thick
- 2 tablespoons coarse kosher salt
- 1 tablespoon freshly ground black pepper
For the Chimichurri
- 1 cup fresh flat-leaf parsley leaves, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano leaves, finely chopped
- 1 teaspoon red pepper flakes
- 1/3 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon coarse salt
Directions
- Remove the steaks from the refrigerator 30 to 45 minutes before cooking and pat them dry with paper towels; allowing them to come to room temperature ensures even cooking.
- Make the chimichurri by combining the parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, and salt in a small bowl; stir well and set aside to let the flavors meld.
- Preheat a charcoal or gas grill to high heat, around 500°F, and clean the grates thoroughly with a wire brush.
- Season both sides of each steak generously with the coarse salt and black pepper just before grilling, pressing lightly so the seasoning adheres.
- Place the steaks directly over the hottest part of the grill and cook for about 4 to 5 minutes per side for medium-rare, turning only once and resisting the urge to move them.
- Check doneness with an instant-read thermometer inserted into the thickest part; pull the steaks at 125°F for rare or 130°F for medium-rare since carryover heat will raise the temperature.
- Transfer the steaks to a warm platter or cutting board, tent loosely with foil, and let them rest for 5 to 7 minutes to allow the juices to redistribute.
- Slice the steaks against the grain if serving sliced, or serve whole, and spoon a generous amount of chimichurri over the top or pass it on the side.
- Serve immediately with additional chimichurri, a simple green salad, or grilled vegetables for an authentic Argentine parrillada experience.
Cook’s Notes
- Use only coarse salt; fine table salt dissolves too quickly and can over-season the crust. Argentine parrilleros traditionally use sea salt or kosher salt.
- The grill must be screaming hot to create a proper sear without overcooking the interior; if using a gas grill, preheat with the lid closed for at least 10 minutes.
- Always let the steak rest before cutting or saucing — slicing too soon releases all the flavorful juices onto the board instead of staying in the meat.
- For best results, choose steaks with even thickness and good marbling; USDA Choice or Prime grade beef works well if authentic Argentinian cuts are unavailable.
- Chimichurri tastes better after sitting for at least 30 minutes and can be made up to 2 days ahead; store covered in the refrigerator and bring to room temperature before serving.
