Best 2 Bife De Chorizo Recipes
"Bife de chorizo" is a flavorful and succulent cut of steak that is popular in many cultures around the world. It is usually grilled or roasted and can be prepared with a variety of marinades, seasonings, and sauces. This article will provide you with all the information you need to find the best recipe for cooking "bife de chorizo" that is sure to impress your friends and family.
Here are our top 2 tried and tested recipes!
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.
CHORIZO PUFFS (BUNUELOS DE CHORIZO)
Steps:
- Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.)
Tips:
- Choose a high-quality steak: Look for a steak that is well-marbled with fat, as this will help to keep it juicy and flavorful.
- Season the steak generously: Use a combination of salt, pepper, and other spices to taste. You can also marinate the steak for several hours or overnight to help tenderize it and add flavor.
- Cook the steak over high heat: This will help to sear the outside of the steak and create a flavorful crust. You can cook the steak in a skillet, on a grill, or under a broiler.
- Cook the steak to your desired doneness: Use a meat thermometer to check the internal temperature of the steak to ensure that it is cooked to your liking.
- Let the steak rest before serving: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
Conclusion:
Bife de chorizo is a delicious and versatile steak that can be cooked in a variety of ways. By following these tips, you can cook a perfect bife de chorizo that is sure to impress your family and friends. Whether you are grilling, pan-frying, or broiling your steak, be sure to use high-quality ingredients and cook it to your desired doneness. With a little practice, you will be able to cook a bife de chorizo that is juicy, flavorful, and perfectly cooked every time.
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