Ingredients
- 2 Orange Leaves
- 2 Rooster
- Salam Leaves
- 2 white sugar
- 200 Cc fresh coconut
- 1 Taza Mozzarella Red chili powder
- Sugar sauce:
Directions
“Bife de chorizo” is a popular steak dish in Argentina and other South American countries. Despite the name, it’s not related to chorizo sausage. Instead, it refers to a particular cut of beef, which is sometimes called “sirloin steak” or “sirloin strip” in English. Here’s a description of bife de chorizo:
Bife de chorizo is a steak lover’s delight, renowned for its succulence and robust flavor. This dish features a thick and generously marbled cut of beef from the sirloin or short loin section of the cow. The term “chorizo” in the name might be somewhat misleading, as it doesn’t contain any sausage but instead refers to the steak’s shape, which can resemble a chorizo sausage.
The preparation of bife de chorizo is relatively simple to allow the natural flavors of the meat to shine. Typically, the steak is seasoned with just a sprinkle of coarse salt, allowing the meat’s inherent taste and marbling to take center stage. It is then grilled to perfection over an open flame or on a barbecue, which adds a subtle smokiness and char to the exterior.
The result is a masterpiece of meat, with a beautifully seared and caramelized crust giving way to a tender, juicy interior. The marbling of fat within the steak keeps it incredibly moist and imparts a rich, beefy flavor that’s both satisfying and luxurious.
Bife de chorizo is often served as a substantial, standalone dish, allowing the steak’s quality to shine. In Argentina, it’s frequently enjoyed with chimichurri sauce, a vibrant and tangy condiment made from parsley, garlic, vinegar, and other seasonings. The combination of the perfectly grilled steak and the zesty chimichurri creates a harmonious blend of flavors that’s nothing short of mouthwatering.
This South American classic is not just a meal; it’s a celebration of quality beef and the art of grilling. Whether enjoyed with friends at a traditional Argentine asado (barbecue) or served in a restaurant, bife de chorizo is a culinary experience that exemplifies the rich meat-loving culture of the region.
Steps
1 Done | ellar En Sartén Con Oliva Los Bifes De Chorizo Con Sal Y Pimienta. Dejar Reposar 10 |
2 Done | Hervir Las Papas Enteras, Pelarlas Y Cortarlas Con Mandolina O A Cuchillo Dejando Rodajas Medianamente Gruesas |
3 Done | Pasar Las Papas A Una Fuente Para Horno, Agregar La Mozzarella, Un Poco De Crema, Otra Capa De Papas Y Terminar Con Crema Y Queso. Llevar A Horno Precalentado A 180° Hasta Que Se Gratinen Los Quesos. |
4 Done | Servir Papas En Un Plato Como Base, Cortar El Bife En Tiras Medianas Y Servir Sobre Las Papas. Bañar Con Chimichurri |
