Argentinian
Bife de Chorizo
“A succulent sirloin steak seasoned with salt, black pepper, and garlic, then grilled to perfection and served with chimichurri.”
Medium30 min
Where it comes from
Hailing from the Pampas, the bife de chorizo is a staple of Argentine asado, beloved for its juicy tenderness and flavorful crust.
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On the Palate
What goes into it
Proteins
Herbs & Spices
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Preheat the parrilla to high heat.
- 2
Season the sirloin steak generously with salt and black pepper.
- 3
Rub olive oil and minced garlic onto the steak.
- 4
Place the steak on the grill and cook for 4-5 minutes on each side for medium rare.
- 5
Remove from heat and let it rest for a few minutes.
- 6
Serve with a generous spoonful of chimichurri.
