Best Bife De Chorizo Argentinean Ny Strip Steak Recipes
BIFE DE CHORIZO
Steps:
- Season the steak with salt and pepper to your liking. Cut steak into 4 equal pieces. Place it over the grill for 9 minutes total or to your degree of doneness.
- The secret is making the beef is knowing when the grill is hot. The best way to find out is to place your hand about 2 centimeters over the grill and count to ten.
BIFE DE CHORIZO (ARGENTINEAN NY STRIP STEAK)
This is part of an Argentinean Asado. This juicy steak is probably one of the most popular parrilla items requested throughout Argentina. So why is it called chorizo? It's not a sausage, but is a NY Strip (among other names) and I guess you could say it is sort of sausage shaped. It is certainly not round. Can be served with chimichurri (try recipe #381098, my favorite) and a simple salad of lettuce, tomato, onion, with a light vinaigrette dressing.
Provided by threeovens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Season meat on both sides, lightly, with sea salt and let sit on counter about 20 to 30 minutes.
- Meanwhile, prepare your grill; asado is traditionally cooked over wood, but charcoal or gas can also be used (you can even cook indoors in a grill pan).
- This cut can be either cooked slow over indirect heat (for medium well with a darker, crunchy outside), or more quickly over direct heat (medium rare with nice grill marks); just be sure not to overcook.
- Cook, turning once, until an internal temperature of 120 degrees F.
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