argentinianbeefketogrilledsteakbeginner

Bife de Chorizo

Name: Bife de Chorizo
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Argentinian
Ingredients: 2 steaks (350 g each) sirloin steaks, thick-cut, about 3 cm thick; 2 cloves garlic, finely grated; 1 tsp fresh rosemary, finely chopped; 20 ml olive oil; 6 g fine salt; 2 g black pepper, freshly ground; 2 g flaky salt

Bife de Chorizo is a thick, juicy sirloin steak with a deeply browned crust and a tender, rosy centre. Garlic, rosemary, salt, and pepper add just enough seasoning to complement the beef without masking its classic Argentine character.

30 min

2 servings

738 kcal

Argentinian

Ingredients

Carne y adobo

2 steaks (350 g each)sirloin steaks, thick-cut, about 3 cm thick
2 clovesgarlic, finely grated
1 tspfresh rosemary, finely chopped
20 mlolive oil
6 gfine salt
2 gblack pepper, freshly ground

Para servir

2 gflaky salt

Instructions

1
Take the steaks out of the refrigerator 15 minutes before cooking so they lose some of their chill. Pat them very dry with kitchen paper; a dry surface helps build a better crust. Preheat a grill, grill pan, or heavy cast-iron pan over high heat until very hot.
2
In a small bowl, mix the grated garlic, chopped rosemary, olive oil, fine salt, and black pepper into a loose paste.
3
Rub the seasoning paste all over both steaks, pressing it onto the meat evenly. Let the steaks stand for 5 minutes while the cooking surface reaches full heat.
4
Cook the steaks over high heat for 4-5 minutes on the first side without moving them, until deeply browned and lightly charred at the edges. Turn and cook 4-5 minutes on the second side for medium-rare to medium. If the steaks are very thick or the heat is extremely fierce, briefly stand them on their fat edge for 30-60 seconds. For best results, aim for an internal temperature of 52-54°C for medium-rare or 57-60°C for medium.
5
Transfer the steaks to a warm plate and rest for 5 minutes so the juices redistribute. Resting is essential; cutting too early will make the meat lose moisture.
6
Slice the steaks against the grain or serve whole. Finish with flaky salt and serve immediately.

Nutrition per serving

738 kcal

Calories

62g

Protein

Carbs

53g

Fat

Fiber

Notes

•For an authentic Argentine feel, cook over wood embers or lump charcoal rather than gas if possible.
•Avoid piercing the steaks during cooking; use tongs to turn them so the juices stay inside.
•If using a pan indoors, open a window or use strong ventilation because high-heat searing will create smoke.
•This dish is naturally very low in carbohydrates and suitable for a keto menu.

Background

Bife de chorizo is one of Argentina's most iconic steakhouse cuts, usually taken from the sirloin strip and prized for its rich beef flavour and generous thickness. It reflects the country's deep grilling tradition, where high-quality beef is often seasoned simply and cooked over fire to let the meat speak for itself.

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