World Flavors Cookbook

Bife de Chorizo (Sirloin Strip Steak)

The most popular steak in Argentine steakhouses — a thick, juicy cut of sirloin with a characteristic strip of fat on one side for flavor.

Cuisine: Argentina

Ingredients

• 1 thick bife de chorizo (approx 400g)
• Coarse sea salt
• Optional: a sprig of rosemary and a clove of garlic

Instructions

1. Take the steak out of the fridge at least 30 minutes before cooking to reach room temperature.
2. Pat dry and season generously with coarse salt.
3. Heat a heavy cast-iron skillet or grill until very hot.
4. Sear the steak on all sides, starting with the fat strip to render some oil.
5. Cook for about 4-6 minutes per side for "a punto" (medium).
6. Let the steak rest for 5 minutes before cutting to keep the juices inside.