Bife de Chorizo is one of Argentina’s most iconic cuts of beef, known for its rich marbling and robust flavor. It’s a thick, juicy ribeye steak that is often grilled on a parrilla (Argentine grill) to achieve a perfect char while keeping the inside tender and flavorful. This dish is a favorite in Argentine steakhouses and is often served with chimichurri sauce, roasted vegetables, or a simple salad.

Ingredients:

• 2 Bife de Chorizo steaks (each around 300g)
• Salt to taste
• Freshly ground black pepper to taste
• Olive oil for brushing
• Chimichurri sauce (optional, for serving)

Instructions:

1. Prepare the Steaks: Take the Bife de Chorizo steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat the steaks dry with a paper towel.

2. Season the Steaks: Generously season both sides of the steaks with salt and freshly ground black pepper. Lightly brush each steak with olive oil to help with the searing process.

3. Grill the Steaks: Preheat your grill to high heat. Place the steaks on the grill and sear for about 4-5 minutes on each side for medium-rare (adjust time based on your desired doneness). You should achieve a beautiful crust on the outside.

4. Rest the Steaks: Remove the steaks from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute and keeps the meat tender.

5. Serve: Slice the steak and serve with a side of chimichurri sauce, grilled vegetables, or salad. Enjoy!

Nutritional Information (per 300g steak):

• Calories: 610 kcal
• Proteins: 54g
• Carbs: 0g
• Fiber: 0g
• Fat: 43g

This dish is high in protein, with no carbohydrates, and moderate fat content. Pair it with a fresh salad or roasted vegetables for a balanced meal