Argentinian Bife de Chorizo a la Parrilla with Fresh Chimichurri
A thick-cut prime Argentinian sirloin steak seared over hardwood charcoal on the parrillero, rested to juicy perfection and served with vibrant herb and garlic chimichurri.
Ingredients
- • 4 thick-cut Argentinian sirloin steaks (bife de chorizo, 400g each, 4cm thick)
- • 2 tbsp coarse sea salt (sal parrillera)
- • Wood charcoal or quebracho wood embers
- • FOR THE TRADITIONAL CHIMICHURRI:
- • 1 cup fresh flat-leaf parsley, very finely minced
- • 4 garlic cloves, minced fine
- • 1/2 cup extra virgin olive oil
- • 1/4 cup red wine vinegar
- • 1 tsp dried oregano
- • 1/2 tsp crushed red pepper flakes (ají molido)
- • 1/2 tsp salt and cracked black pepper
- • Grilled provoleta cheese and crusty bread, to serve
Preparation Steps
Whisk minced parsley, garlic, olive oil, red wine vinegar, dried oregano, ají molido, salt, and pepper in a jar; let steep overnight at room temperature for flavours to develop.
Prepare an open wood/charcoal parrillero with embers pushed below the V-shaped iron grate; heat grate to medium-high.
Season thick steaks generously with coarse parrillera salt 15 minutes before cooking.
Place steaks on the preheated grate at a 45-degree angle; sear undisturbed for 5-6 minutes until deep golden grill marks form; rotate 90 degrees for crosshatch marks, then flip and cook for 5 minutes for authentic jugoso medium-rare (54°C).
Rest steaks on a warm wooden cutting board for 8 minutes to allow internal juices to settle.
Slice thick and spoon fragrant chimichurri sauce over the top; serve with grilled provoleta and crusty bread.