Best 3 Bife De Chorizo Argentinean Ny Strip Steak Recipes
Bife de chorizo, also known as Argentinean ny strip steak, is a flavorful and tender cut of beef that is popular in Argentina and beyond. This cut is known for its juicy interior and rich flavor, making it a favorite among steak enthusiasts. If you're looking for a delicious and satisfying meal, bife de chorizo is a great choice. In this article, we'll provide you with tips and tricks on how to cook the perfect bife de chorizo, ensuring a mouthwatering and memorable dining experience.
Here are our top 3 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.
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.
ENTRANA (ARGENTINEAN SKIRT STEAK)
This is part of a traditional Argentinean Asado (BBQ). It couldn't be easier to make this skirt steak. This is an extremely tasty and juicy cut of beef. Often, the fatty membrane is removed to make the meat more tender, but go ahead and leave it on - your steak will be more juicy as it acts like a shield to keep the juices in while cooking. Serve with a simple salad of lettuce, tomato, and onions dressed with a light vinaigrette and with chimichurri (my favorite is recipe #381098).
Provided by threeovens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
- Meanwhile, prepare grill for indirect cooking.
- Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on).
- Let rest, then slice against the grain.
Nutrition Facts : Calories 186, Fat 9.3, SaturatedFat 3.6, Cholesterol 73.7, Sodium 76, Protein 23.9
Tips:
- Choose a high-quality NY strip steak with good marbling.
- Allow the steak to come to room temperature before cooking.
- Season the steak generously with salt and pepper.
- Cook the steak over high heat for a short period of time to get a nice crust.
- Let the steak rest for a few minutes before slicing and serving.
Conclusion:
Bife de chorizo is a delicious and classic Argentinian dish that is perfect for a special occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to impress your friends and family. So next time you're looking for a delicious steak dinner, give bife de chorizo a try.
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