Bife de Chorizo Argentino

250g steak

€9,25 EUR

Bife de Chorizo Argentino

Striploin / NY strip

Size 250g steak 0,5 kg 1kg Whole piece (approx 5kg)

€9,25 EUR €37,00 EUR/kg

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The bife de chorizo argentino is one of the most popular cuts of the Argentine asado: tender, juicy and with that strip of fat that gives it an unmistakable flavour. A classic Argentine cut, perfect for the grill or the pan.

How to cook it: high heat to sear well on both sides and build a crust, then medium heat to your preferred doneness. Turn the fat edge towards the heat so it browns and adds flavour. Best juicy or medium; let it rest before slicing.

Perfect for: an Argentine asado with friends, a great grill, or a dinner with a top Argentine beef cut.

Also known as: striploin (NY strip).

How to cook this cut

Bife de chorizo: the fat calls the shots ParrillaSartén⏱ Menos de 15 min ▾

Bife de chorizo is Argentina's most popular steak cut, and it has one feature that changes how you cook it: the strip of fat running along one side. Used properly, that's what gives it flavour and juiciness.

Always start with the fat

Stand the steak up on its fat edge for 3 to 4 minutes. It will render and brown, and that same fat will lubricate the rest of the cook. If the steak won't stand on its own, lean two of them against each other.

Then both faces

High heat (3 to 4 seconds with your hand). A 2 cm steak: 4 minutes a side. A 3 cm one: 6 minutes.
One turn only. Every time you move it you interrupt the crust that's forming.
Rest it for 4 minutes before taking it to the table.

Don't trim the fat first

It's a common temptation and a mistake: without it the steak dries out. If you'd rather not eat it, cut it off on the plate once it's cooked — by then it will have done its job.